Roasted Vegetable Tortilla

I first made this dish to take on a picnic, it went down so well unfortunately there was no left overs.

Now i make it for all occasions also i have it for lunch, dinner, brunch, and even breakfast, it even makes a great snack.

It tastes great hot or cold. It is jam packed full of superfree and you can use whatever veggies you like.

Best of all it is synfree on extra easy!!

This one was made in a 20cm frying pan and depending how hungry or greedy like myself you are will serve 6 to 8 people.

Preheat oven 200c, 400f, gas mark 5

Ingredients

1lb maris piper or any waxy potato diced

8oz cremini mushrooms quartered

1 red pepper diced

1 onion diced

1 small sweet potato diced

1 garlic clove minced

6 eggs whisked

1 tsp Italian seasoning

salt and pepper

Method

Whisk together the egg garlic and salt and pepper, set aside.

On a large baking tray sprayed with frylight spread out all the vegetables so they are in a single layer, spray with more frylight and sprinkle with the Italian seasoning. Bake in the oven for 30 minutes or until golden, tossing them half way through.

Transfer all the veggies to an oven proof frying pan or dish and pour over the egg mixture, bake in the oven for about 15 minutes or until the egg is set.

Delicious with a big salad with a balsamic vinegar dressing.

Scotch Eggs

Perfect for breakfast, lunch, a picnic or snacks, low syns, but that all depends on the sausages you use.
I used Tesco's cumberland low fat sausages for these, it took 1.5 sausages to wrap the egg, so it worked out at 1.5 syns each.
I like to soft boil the eggs, so they are still soft and creamy when completely cooked.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 large eggs
6 low fat sausages
salt and pepper
1 tsp chilli powder
1 tsp paprika
1 tsp italian seasoning

Method

Put the eggs in a pan of cold water, bring to a boil then time 3 minutes, for soft boiled eggs.
Rinse in cold water immediately.
When cold peel and rinse off any shell, dry in paper towel.
Peel the skin off the sausages and mix together with the rest of the ingredients, divide into four equal portions. Lay out some clingfilm and place one of the portions in the middle cover with another piece and flatten the meat until it's big enough to cover the eggs, fold around the egg and roll into a ball using the cling film. It stops the meat from sticking to your hands.

Refrigerate for at least 30 minutes, lay on a baking tray sprayed with frylight and spray again, bake for 20 minutes, turning halfway through.