Mrs. Jackson Cooks

Life through food

Quick midweek meals: courgette and goats cheese tortilla

on September 1, 2011

I was after something quick, healthy and nutritious for a dinner after I’d been at the gym.  I am always starving after the gym (unsurprisingly really!) and I hate waiting for food when I just want to wolf it down! 

I found this recipe on the woman and home website previously and thought it was worth trying.  It’s got lots of good protein and healthy carbs to replenish me after the gym without all the bloating.  You can get the original here

I, of course, adapted it.  Plus, I think unless its part of a picnic or something, it won’t serve 6.  We ate the lot between the two of us!  So I’d say 2-3 people as a main dinner without sides.  Or perhaps 4-6 as a lunch option with salad.  According to the recipe I made this was 594 calories if it’s 2 servings.  If you spread it to 3 then of course, it’s less!

It’s great though because you can have it done in about 30 minutes and it’s very simple to do.  It’s also hubby approved.  I’m not sure about children – it would depend if they like courgettes and goats cheese!   It’s also vege so it’s a great option as a vege starter for a dinner party or for vege friends or if you’re just cutting down your meat. 

Courgette and goats cheese tortilla

Serves 2-6 depending on how hungry you are!

  • 200g new potatoes, finely sliced
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large courgette, finely sliced on the diagonal
  • 75g soft goats cheese
  • 5 pieces of marinaded bell pepper, sliced
  • 6 eggs (I used medium, you may want 4 if using large eggs)
  • salt & pepper
  1. Place you sliced potatoes in boiling water and boil until just cooked.  Drain and set aside.
  2. Heat the oil in a large flat bottomed frying pan (preferably non stick), on a medium heat, fry the onion and garlic until softened. 
  3. Then add in the courgette and fry for a further couple of minutes until the courgette starts to cook.  Then add the potatoes, mixing well to combine. 
  4. Spread the mix out across the pan, sprinkle over the pepper slices followed by the cheese, crumbled.
  5. Crack all the eggs in a bowl, add the salt and pepper and beat to combine. 
  6. Pour over the mix in the pan and turn up the heat.
  7. Preheat the grill.  When the tortilla is cooked on the underside and the sides are looking crispy, place under the grill to cook the top.
  8. When its cooked all the way through, remove from the grill, divide into quarters (or whatever size you like) and serve!
  9. Enjoy!

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