Goat’s cheese, onion and red peppers give this a true taste of the Med
Cook: 40 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 277g serving contains
Energy
1427kj
341kcal
1427kj
341kcal
17%
Fat
20.5g
20.5g
High
29%
29%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
4.7g
4.7g
Low
5%
5%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
515kj/123kcal
Typical energy values per 100g:
515kj/123kcal
Ingredients
300g white potatoes (peeled and cubed)
2tbsp olive oil
large onion (sliced)
1 red pepper (deseeded and cut into strips)
1 clove garlic (crushed)
1tbsp chopped parsley
6 large eggs
50g Chosen by you Goats’ Cheese (crumbled)
Toasted flaked almonds
Green salad
Method
1
Preheat the oven to 220C/ 200C Fan/Gas 7. Coat the potato in 1tbsp of the oil, then bake on a baking tray for 15-20 mins.
2
Cook the onions in the other 1tbsp oil in a nonstick frying pan until soft. Add the pepper and garlic and cook for 5-6 mins.
3
Break the eggs into a jug, add the parsley and whisk.
4
Stir the potatoes into the veg. Pour over the eggs and sprinkle on the cheese. Cook on low for 10 mins until there’s just a thin layer of uncooked egg on top.
5
Put the pan under a medium grill for 2-3 mins. Top with almonds and serve with salad.