Simple, filling and delicious, perfect for picnics, summery lunches and lunchboxes!
I’ve been really struggling with lunches recently, I haven’t really been planning and therefore end up at lunchtime just making a sandwich because I don’t have time for anything else.
This week I re-joined my old Slimming World group- with my husband’s working patterns being so irregular I had really struggled to stick to my old Monday night group and had just stopped going, but I know myself, and without weekly weigh-ins, and staying to group I am very prone to drifting far off plan! So I am going to try and make it to a Tuesday morning group every week, and not just weigh and go, but stay and really use that group support to get me back on track.
It’s always quite refreshing to ‘start again’, and I’ve approached it with a real commitment to better meal planning! i know my weak spot is often lunchtimes, so this week I made a big batch of my tomato, basil & orzo soup, but I combined it with the traybake method (see this tomato and basil soup) so that it didn’t need watching over!
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- 350 g new potatoes cooked according to packet instructions
- 2 onions chopped in half and finely sliced
- 8 free-range eggs
- salt and pepper
- parsley to garnish
- Low calorie cooking spray or spray oil
- Pre-heat oven to 180c
- Spray an oven-proof dish with cooking spray or oil (you can line with greaseproof paper if you want to be able to remove it from the dish really easily)
- Fry the onions in low calorite cooking spray for approximately 10 minutes, until soft and a little browned
- slice up the cooked new potatoes
- Beat the eggs together and season with salt and pepper
- Pour the egg mixture into the oven-proof dish, add in the potatoes and onions and mix well to combine. Season the top with a little salt and pepper.
- Bake for 25 minutes, and serve warm or cold, sprinkled with chopped fresh parsley