Healthy dinner recipes.
Check-out these two easy mid-week delights - you will not be disappointed.
Sweet potato, spinach & feta tortilla.
Ingredients
Serves: 3 (or 2 adults and 2 children) Prep: 5 mins Cook: 20 mins
- 3 sweet potatoes
- 2 tbsp olive oil
- 100g baby spinach
- 6 large eggs
- 100g feta crumbled
Recipe courtesy Cassie Best BBC Good food
Method
Step 1
Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
Step 2 Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
Step 3 Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
Step 4
Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.
Salsa verde baked eggs.
Ingredients
Serves: 4 Prep: 5 mins Cook: 15 mins
- 5 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 400g can cherry tomatoes
- 200g fresh cherry tomatoes
- 2 garlic cloves
- 1 small bunch of parsley
- 1 small bunch of basil
- ½ small bunch of mint leaves picked
- 2 tbsp capers
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 200g baby spinach washed
- 4 eggs
- ½ tsp chilli flakes (optional)
- Flatbreads to serve (optional)
Recipe courtesy Liberty Mendez BBC Good food
Method
Step 1
Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
Step 2 Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor (if you don’t have one, a Nutri bullet also works) and blitz to a smooth paste. Season.
Step 3 Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
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