The best and quickest meal you can imagine. Great any time of the day!
Cooking time: 15 min
- 2 tablesps olive oil
- 1 bunch of scallions, chopped
- 2 x 250g bags of baby spinach leaves, washed and drained
- 5-6 eggs
- Good handful of regato or other hard cheese
- Knob of butter
- 2 to 3 teasps. Balsamic vinegar
Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.
Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.
Slide onto a large plate for serving or cut into wedges and serve from the pan.
Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.
Nutritional Analysis per Serving
Energy: 281 kcal
Cooking time: 25 minutes
- 400g baby potatoes, halved (or 2cm cubed Roosters)
- 200g green beans
- 20g toasted pine nuts
- 2 medium courgettes
- 3tbsp olive oil
- Salt and milled pepper
- 50g rocket leaves
- 2 small baby gem lettuces
- 5g fresh mint
- Juice and zest of 1 lemon
- 150g Feta cheese, crumbed
Cook the potatoes for 15 minutes with a lid on until just cooked. Drain and once cool enough to handle, slice the potatoes into 1cm thick pieces. Keep the water and cook the green beans for 5 minutes and drain.
Place a griddle or frying pan over a medium heat. Toast the pine nuts in the pan for approximately 2-3 minutes – pine nuts tend to burn quickly so keep an eye on them. While the pine nuts are toasting, slice the courgette into ½ cm pieces and pop into a big bowl.
Add the sliced potatoes in the bowl with the courgettes. Add 1tbsp of the olive oil and toss everything together with a little salt and milled pepper. Place the potatoes and courgettes onto the griddle pan and cook together until nicely charred and keep warm. This may be in 3 batches depending on the size of your pan.
In a large serving bowl add the rocket, baby gem, green beans, mint and pine nuts. Mix the lemon zest, juice and olive oil in a small bowl. Pour the dressing over the potatoes and courgettes and mix well. Then toss the potatoes with the salad and serve with the feta cheese crumbled over.
Cooking time: 30 minutes
- 2tbsp sunflower oil
- 2 onions, sliced
- 2 cloves of garlic
- 1tbsp fresh grated ginger
- 1tbsp garam masala
- 3tbsp masala curry paste
- 900g Rooster or Maris Piper potatoes, peeled and cubed
- 1 tin of chickpeas, drained
- 1 tin of chopped tomatoes
- 1 tin of reduced fat coconut milk
- Salt and milled pepper
- 1 bag of baby spinach
- 1 tbsp fresh chopped coriander
In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.
Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
Just before serving stir in the spinach and coriander and serve with yoghurt.
For more delicious and healthy potato recipes visit www.potato.ie/recipes/