MIDWEEK MENU Revamped weeknights
We’ve hand-picked some of our favourite weeknight recipes to bring you this go-to collection of Triple-tested, no-fuss suppers
COURGETTE AND GOATS’ CHEESE TORTILLA
This quick and easy tortilla is the perfect option for Meat Free Mondays. Boost the goodness factor with a large handful of baby spinach, if you like.
Hands-on time 15min. Cooking time 20min. Serves 4
400g (14oz) waxy potatoes, peeled and cut into 1cm (½in) slices 1tbsp olive oil 1 onion, diced 1 garlic clove, crushed 1 courgette, cut into rounds Juice of 1 lemon 100g (3½oz) vegetarian goats’ cheese log 5 large eggs
1 Preheat oven to 200°C (180°C fan) mark 6. In a large pan of cold water, bring the potatoes up to the boil and simmer for about 5min, until just tender. Drain and set aside to cool.
2 Meanwhile, heat oil in a 20.5cm (8in) ovenproof, non-stick frying pan over a medium heat. Fry the onion for 5min until softened. Add garlic and sauté for a further min.
3 Add the courgette and potatoes, toss through lemon juice and dot over goats’ cheese.
4 In a large jug, beat eggs and season well, then pour over courgette mixture. Cook for about 5min, until edges are set. Transfer to the oven and cook for 6-8min until golden. Serve in wedges with salad leaves, if you like.
PER SERVING 428cals, 27g protein, 26g fat (9g saturates), 20g carbs (3g total sugars), 3g fibre GH TIP Pack up any leftovers for a take-to-work lunch.