Some sweet, some spice for Iftar
May 25, 2019 | 9:19 AM
by Oneza Tabish


This recipe is the best way to get your breakfast sorted as it has chocolate, coffee, oats and banana.


• 1 cup oats

• 1 and 1/2 cup milk, divided

• 1 banana, cut into chunks

• 1/4 cup plain yoghurt

• 1-1/2 tablespoons cocoa powder

• 1 tablespoon coffee powder

• 1 cup ice


• In small bowl or jar, stir together oats and 1 cup milk. Cover and refrigerate overnight.

• In blender, combine oat mixture, remaining 1/2 cup milk, banana, yoghurt, cocoa powder and coffee powder and blend until smooth.

• Add ice and blend again until smooth. Serve cold.


Easy, refreshing salsa that comes together in a jiffy and is just perfect to beat the heat.


• 2 medium tomatoes, finely chopped

• 1 cup finely diced pineapple

• 1/2 onion, finely diced

• 1/2 cup fresh coriander leaves- finely chopped

• Juice of 1 lime

• 1 tsp ground cumin

• Salt and pepper, to taste


• In a large bowl combine tomatoes, pineapple, onion and coriander leaves.

• Squeeze with lime juice and top with ground cumin, salt and pepper.

• Let sit for 30 minutes before serving.


This is your answer to “ what to do with leftover vegetables?”A healthy preparation with the goodness of eggs and vegetables.


• 2 cups of mixed steamed vegetables such as corn, carrots, peas and beans (diced)

• 2 tbsp olive oil

• 1 medium onion, chopped (about 1 cup)

• 1 large clove garlic, minced

• 9 large eggs

• 2 tbsp milk

• 1/3 cup grated Parmesan cheese

• Tomatoes, about 2tbsp chopped

• Salt and freshly ground pepper to taste


Preheat oven to 400°F.

• In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in tomatoes, and sprinkle with salt and pepper. Set aside.

• Sauté onions in olive oil in a skillet, until translucent, about 4-5 minutes on medium heat.

• Add garlic and cook a minute further. Add cooked/ steamed vegetables in with the onions and garlic.

• Spread out vegetable mixture evenly on bottom of skillet. Pour egg mixture over the vegetable mixture. Use a spatula to lift up the vegetable mixture along the sides of the pan to let egg mixture flow underneath.

• When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.


This delicious recipe has pasta, pesto and a the healthy twist of steamed broccoli.


• 400g broccoli, cut into florets

• 350g whole wheat pasta

• 1/3 cup plain Greek yoghurt

• ½ cup grated Parmesan cheese

• 2 tablespoons olive oil

• 1 small clove garlic

• ¼ teaspoon salt

• 1/8 teaspoon black pepper


• Bring a large pot of salted water to a boil. Add the broccoli and cook for 4-5 minutes until crisp-tender. Maintain water at a boil and use a slotted spoon to remove broccoli to a colander. Cool slightly.

• Add the pasta to the boiling water and cook according to package directions.

• Meanwhile, transfer the broccoli to the bowl of a food processor. Add the Greek yoghurt, Parmesan, olive oil, garlic, salt and pepper.

• When the pasta is cooked, reserve 1 cup of pasta cooking water and then drain. Transfer pasta back to the empty pot.

• Add ¼ cup of the pasta cooking water to the food processor.

• Process until smooth, adding more pasta water as needed.

• Stir the broccoli pesto into the pasta in the pot, adding more pasta water as needed to loosen the sauce and serve with Parmesan.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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