Eating up after an afternoon of dining out can be a daunting prospect, but after having a taste of our favourite breakfast recipes you might think it’s not all that difficult to pick out a new favourite dish.

    This week’s #eatupatnoonrepast is a recipe for the best, most simple and easy dinner afternoon repasting recipe.

    For the most part, we’re using ingredients that we’ve been using in our restaurants and that we have on hand at home.

    But as we’ve just finished cooking dinner and have time to explore the kitchen, we wanted to bring some of these classics back into our kitchens.

    Here are the ingredients and techniques that we’re going to be using: 1) The breakfast dish We’re going for a simple and comforting meal, one that’s low on carbs and low on calories.

    We’re going with a simple but filling dish that’s easy to make and easy to assemble.

    Our ideal breakfast dish is a combination of eggs, fruit and a few vegetables.

    You’ll need: 1 medium yellow onion, diced 1 tablespoon olive oil 1 medium cucumber, peeled and sliced 1/2 red bell pepper, seeded and diced 1 small green bell pepper chopped 1 large egg white 1 tablespoon butter 2 teaspoons cayenne pepper 1 teaspoon cinnamon salt and pepper to taste 1.

    Heat oven to 200°C/350°F.

    2.

    Peel and grate the onion.

    3.

    Add olive oil, cucumber and bell pepper to a large pot and cook until soft, about 30 minutes.

    4.

    Add the egg white, butter and cayanne pepper and cook for a further 20 minutes.

    5.

    Add salt and chili powder and cook, stirring occasionally, for about 20 minutes or until softened.

    6.

    Add eggs and cook over a medium heat until fully combined, about 5 minutes.

    7.

    Add cream and stir until incorporated.

    8.

    Serve over brown rice or with a side of fruit.

    The recipe can be prepared ahead of time and kept in the fridge for up to 3 days, but we prefer to reheat the dish after making.

    If you can, we suggest using frozen vegetables in place of the eggs.

    9.

     Gently stir the egg whites in the creamed mixture and then stir in the cayne pepper and cinnamon.

    10.

    Bake for about 30 to 35 minutes, or until a skewer inserted into the middle of the cake comes out clean.

    11.

    Serve with fruit or brown rice.

    12.

     To reheat, microwave for 30 seconds. 13.

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