This is a quick and easy way to sort out lunch for a few days, with the added bonus of being nice and healthy. It’s around 300 calories per slice, but if you want to cut these down you could use fewer eggs and leave out the Philadelphia.
- 250g Macaroni
- 4 roasted red peppers, roughly chopped (I use the ready roasted ones that come in a jar – preferably in vinegar and water – but you could easily roast your own)
- 1 small tin of sweetcorn, drained
- 1 red chilli, finely chopped
- 2 courgettes, sliced and roasted
- 1 clove of garlic, crushed
- 4 small spring onions, sliced
- 6 large eggs
- 70g Philadelphia Light with garlic and herb (optional)
Cook the macaroni as per packet instructions and leave to cool slightly.
Meanwhile, season and roast the courgette slices for around 20 minutes in a 200C fan oven, until they are turning golden – leave to one side once they are ready. Put the chopped chilli, sliced spring onions and chopped peppers in a large bowl with the sweetcorn and garlic and stir in the cooked macaroni.
Beat the eggs with the Philadelphia – don’t worry if you have small lumps, it will all come together in the end! Stir the egg mixture into the bowl with the macaroni and veg.
Liberally spray an ovenproof frying pan with oil and spoon half of the macaroni mixture into the pan. Level it off and place a layer of the courgette slices over the surface. Cover with the remaining mixture, then add the remaining courgettes.
Bake in an oven at 180C fan for around 30-40 minutes, until the egg is set and the edges are turning brown and crispy.
Leave to cool in the pan, then turn out and divide into six even slices. Serve with salad and pickled vegetables.