Tomato & mozzarella couscous salad
Keep some couscous in your cupboard as a stand-by, it's ready in minutes
Potato frittata with pesto & goat’s cheese
Serves 4
Easy
Prep:
Cook: -
A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves
Skip to ingredients
- 4 medium potatoes(about 600g/1lb 5oz), thinly sliced
- 1 garlic clovefinely chopped
- 8 large eggslightly beaten
- 1 tbsp olive oil
- 100g pack soft rindless goat's cheesesliced
- 3 tbsp pesto
- handful rocketleaves
- tomato and basilsalad, to serve (optional)
Nutrition: per serving
- kcal426low
- fat26g
- saturates8g
- carbs25g
- sugars1g
- fibre2g
- protein23g
- salt0.9glow
Method
step 1
Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
step 2
Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
step 3
Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
