Whether you need a quick supper that’s lovely and light or something you can whip up the night before and have cold for lunch the next day, this courgette recipe is a really good go to for a healthy meal that tastes great.
Using plenty of fresh veg, including courgettes, onions, spring onions and potatoes, this recipe is really quick to throw together and contains plenty of protein thanks to all the eggs. This recipe will serve six, but you can easily double it up if you’re cooking for more.
- 35g (1¼oz) butter
- 1 large onion, peeled and finely sliced
- 2 garlic cloves, crushed
- 2 large courgettes, thinly sliced
- juice 1 lemon
- 200g (7oz) cooked new potatoes, sliced
- 100g (4oz) goats' cheese
- 4 spring onions, sliced
- 7 free-range eggs, beaten
- you will also need
- 25-30cm (10-12in) non-stick sauté pan
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat the sauté pan and melt the butter. Add the onion and garlic, and fry gently until softened. Add the courgettes and lemon juice, turn up the heat and fry for another couple of minutes. Add the potatoes, toss everything together, then add the goats’ cheese in chunks on the top, and scatter over the spring onions.
Season the eggs quite heavily, then pour over the veg and cook on a medium heat on the hob for a couple of minutes, until the edges of the tortilla are set. Transfer to the oven and cook for another 10 minutes, until the tortilla is golden brown and has no runny egg in the middle. Serve immediately, cut into wedges, or allow to cool and serve cold.