We only get one body, so let’s make sure we treat it right. For the month of January, we’ve been focusing on creating healthy habits.  Creative fun ways to make lunchboxes for your children, and benefit of eating fruits and vegetables (check out our Instagram posts).

Also a special treat for you. We had included the winning recipe from our Egg Creation Competition by “Belinda & Team” from Harvey Kalles Real Estate. Enjoy!

Be Smart Eat Smart


Spanish Omelette

1 lb Yukon gold potatoes

2 small onions

Olive oil


8 eggs

  1. Begin by peeling, quartering and thinly slicing the potatoes, about ½ cm thick. Keep them covered in water as you slice to stop them from oxidizing.
  2. Peel and slice the onions in the same way. Place into a large pot.
  3. Drain potatoes well and add to pot with onions.
  4. Cover the potato and onion mixture with olive oil and add a pinch of salt.
  5. Place over low heat and stir occasionally for approx. 30-45 minutes.
  6. Once it starts to bubble shut off heat and allow to cool in the pot.
  7. When warm, strain mixture and reserve both the olive oil and potato mixture separately.
  8. Crack 8 eggs into a bowl and whisk lightly.
  9. Fold in potato and onion mixture. Add another pinch of salt.
  10. Pre heat a10 inch nonstick pan on medium heat. Add enough oil to just cover the bottom.
  11. Once you see slight amounts of smoke come off the pan add in the egg mixture.
  12. Turn down to medium low and swirl pan, but do not scramble the eggs. Clean up the edges every once in a while to keep it a circle. Cover with a lid and cook for about 5 minutes.
  13. Using a large plate upside down and securely on top of the pan, invert the pan to flip the omelette onto the plate.
  14. Lightly re-oil the pan and slide the back into the pan so that the cooked side is facing up. It should be very lightly golden brown. If it’s darker, turn the heat down and if it’s not dark enough turn the heat up a touch.
  15. Repeat steps 12 and 13 2 more times each, reducing or adding heat ad necessary.
  16. Once cooked and firm in the centre, remove from pan and allow to cool for 5 minutes before cutting. Serve warm garnished with romesco sauce, lemon garlic aioli and green pea mascarpone puree.

Romesco Sauce

4 red bell peppers

8 roma tomatoes

1 red onion

1 bulb of garlic

Olive oil



1 tbsp sherry vinegar

1 tbsp smoked paprika

¼ tsp cayenne pepper

200 g stale bread

100 g toasted hazelnuts (or any other nut)

  1. Preheat oven to 375 degrees. Peel and half onion, cut tomatoes in half, cut a bit off the top of the garlic bulb. Place all including the whole red peppers on a baking sheet lined with parchment paper and rub with a might amount of olive oil. Bake for approx. 45 minutes until skins are slightly charred and vegetables are soft. Allow to cool until warm.
  2. In the meantime, measure and prep all other ingredients.
  3. Once the vegetables are cool enough to handle, peel and de-seed the peppers and tomatoes.
  4. Place all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste.
  5. Stream in about a tablespoon of additional olive oil at the end to make it silky and shiny.
  6. Refrigerate for up to 5 days. Best served at room temperature.

Lemon & Garlic Aioli

8 egg yolks

2 cloves of garlic, peeled and finely chopped

1 tbsp dijon mustard

Juice of two lemons

2 cups olive oil

2 cups vegetable oil


  1. Place egg yolks, garlic and dijon in a food processor and blend on high until pale yellow.
  2. Slowly stream in vegetable oil.
  3. Add lemon juice.
  4. Slowly stream in olive oil.
  5. Adjust consistency with cold water if needed.
  6. Season with salt to taste.
  7. Refrigerate for up to 10 days.

Green Pea & Mascarpone Puree

500 g frozen peas

½ bunch parsley, picked

Zest of 1 lemon

250 g mascarpone cheese


Olive oil

  1. Bring a small pot of water to a boil and blanch peas in it for 15 seconds.
  2. Strain and run under cold water.
  3. Place into a blender with lemon zest, parsley a pinch of salt and mascarpone cheese.
  4. Blend on high until smooth and pass through a chinois.
  5. Refrigerate immediately for up to 3 days.