Fage Total 5% Fat Natural Greek Recipe Strained Yoghurt

Fage Total 5% is:
- Made with only milk and yoghurt cultures
- High in Protein
- Source of calcium
- Gluten-free
- Additive and preservative free

3g sugars, 9g protein, 93 kcal per 100g, No added sugar - Contains naturally occurring sugars, Made with only milk and yoghurt cultures, High in protein, Source of calcium, Gluten-free, Additive and preservative free, Vegetarian Society Approved

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Produce of the EU

Do Not Freeze; Keep Refrigerated

Remove paper disk on opening

Remove paper disc on opening.

Pot

Packaging recyclable

Storage:
Keep Refrigerated / Do Not Freeze / Use By: See Lid
Once Opened Consume within 5 Days

Origin:
Milk origin: EU

Pasteurised Skimmed Milk, Cream (Milk), Live Active Yoghurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei)

Contains Milk

Suitable for Vegetarians; No Added Sugar; Gluten free

Fage Total

Natural full-fat strained yoghurt that’s unbelievably thick, creamy and rich in protein

What others call Greek, the Greeks call strained yoghurt. Produced to our family recipe since 1926. Just milk and live cultures. It's strained to remove watery whey, leaving a uniquely thick and creamy yoghurt. Naturally rich in protein and as good for you as it is delicious.

Fage International S.A.,
145, Rue du Kiem,
L-8030 Strassen,
Luxembourg.

UK

Fage International S.A.,
145, Rue du Kiem,
L-8030 Strassen,
Luxembourg.
uk.fage

Chilli & Pepper Omelette with Avocado Potato Salad
Serves: 4
Ingredients:
For the Potato Salad
320g Total Greek Yoghurt
750g baby new potatoes, halved if larger than bite-sized
4 tsp roughly chopped coriander
1 large ripe avocado, peeled, stoned & diced
Zest & juice of 1 lime

For the Omelette:
80g Total Greek Yoghurt
5 tsp sunflower oil
2 small onions, finely sliced
2 large chillies, finely chopped
2 large peppers, chopped
8 medium eggs
40g finely grated Parmesan

Method:
Boil the potatoes for 12-15 minutes until tender, then drain and cool.
Heat 1 tsp oil in a large frying pan, add the onion and cook for 3 minutes until just softened. Add the chillies and pepper and cook for 5-6 minutes. Take off the heat.
Whisk the eggs with 80g Total Greek Yoghurt and season well. Heat 1 tsp oil in a medium non-stick frying pan, and add the egg mixture to cook the omelette.
Add a quarter of the pepper mixture and 10g of Parmesan. Cook for 1 minute further until deep golden, fold and transfer to a warmed plate.
Repeat to make a further 3 omelettes and until all of the mixture has been used.
Mix the cooled potatoes with coriander, the Total Greek Yoghurt, avocado, lime zest and juice, season and serve with the omelettes.