BREAKFAST TORTILLA

Start your day with this protein-packed plate full; use leftovers for breakfast-on-the-go another day.

SERVES 2

Ingredients

1 tbsp rapeseed oil

150g (51⁄2oz) mushrooms, sliced

freshly ground black pepper

300g (10oz) boiled potatoes (skins on), sliced

2 handfuls of baby spinach

160g (53⁄4oz) can tuna in water, drained

4 eggs, beaten

40g (11⁄4oz) reduced-fat feta cheese, crumbled

1 Heat the oil in a 20cm (8in) non-stick frying pan over a medium heat. Add the mushrooms and black pepper and fry gently for 5–7 minutes until browned.

2 Add the sliced potato, baby spinach, and tuna, cover and leave to wilt and heat through for 2–3 minutes.

3 Remove the lid and pour over the beaten egg, make sure it covers the bottom of the pan evenly. Cook until the tortilla is almost set. Preheat the grill to medium.

4 Top with the feta and more black pepper then grill until the egg is fully set. Cut into wedges and serve.

NUTRITION PER SERVING Calories 404 Total fat 18.1g Saturated fat 5.3g Carbohydrates 26.7g Dietary fibre 3.2g Sugars 1.4g Protein 35.3g Salt 1.8g