Sausage & Egg Quesadilla

Sausage & Egg Quesadilla

6 eggs
1/4 cup milk
3 sausage links, chopped
200g marble cheddar cheese, shredded
10 cherry tomatoes, halves
salt
pepper
oregano
lemon juice
3 10" tortillas
olive oil

1. Preheat oven at 350F.

2. In a small mixing bowl, beat the eggs, milk, lemon juice and seasoning.

3. Meanwhile, in a oven proof pan fry sausage pieces until slightly brown.

4. Add the egg mixture to the sausage. Let the egg settle before adding the cherry tomatoes.

5. Place the pan in the preheated oven and continue cooking for 20 minutes or until the egg is not runny.

6. Meanwhile, place 3 tortilla shells on a baking sheet. Once the egg mixture is cooked through separate the omelet into 3 pieces. Place one piece in each tortilla, cover with the shredded cheese, fold over to close and drizzle olive oil on top of each quesadilla.

7. Bake for 15 minutes to allow the cheese to melt.

Shrimp & Orzo Salad

Shrimp & Orzo Salad

200g orzo
2 litres of water
salt
olive oil
1 lbs. shrimp
3 garlic cloves
4 stalks of celery hearts, diced
1 red pepper, diced
1 cup kalamata olives, pitted
1 can palm hearts, sliced
1 tbsp mayonnaise
1 tsp mustard
juice of 1 lemon
1 tsp red wine vinegar
1/2 tbsp garlic powder
salt
pepper
1 tbsp oregano

1. Boil the 2 litres on a medium sauce pot with olive oil and salt. Bring to a roaring boil before adding the orzo. Cook for 15 minutes.

2. Meanwhile, saute the shrimp with 1/2 of the lemon juice, garlic, salt and pepper. Saute until pink and cooked through.

3. Place all the vegetables in a large mixing bowl. 

4. Mix the mayonnaise, mustard, the other 1/2 of the lemon juice, the red wine vinegar, garlic powder, salt, pepper and oregano to create a dressing.

5. Once the shrimp is cooked add to the vegetables, followed by the orzo (make sure to drain the orzo) and last the dressing.

6. Serve it at room temperature for a light lunch or dinner or chill and serve as an appetizer.