While the oven’s on, why not roast all of the squash, the rest of the tomatoes from the pack, plus other veg left in the fridge, a pinch of spice and some garlic cloves. Roast till tender and use for salads later in the week.
- CourseMain meal
- Prepare5 mins
- Cook30 mins
- Total time35 mins
Preheat the oven to 220°C, gas mark 7. Toss the squash with 1 tsp oil and the thyme leaves in a medium roasting tin, and roast for 10 minutes. Add the tomatoes, stir everything together, season and roast for 10 minutes more, or until the squash is tender and the tomatoes are starting to split.
Heat a nonstick frying pan with ½ tsp oil over a medium heat. Lightly beat 2 eggs with seasoning and add to the pan, swirling to coat the base. Cook for 2 minutes, or until just set, then arrange ½ the goat’s cheese over one side of the omelette.
Tip ½ the roasted squash and tomatoes on top, then fold over the omelette to encase the filling. Leave on the heat for 30 seconds to warm the cheese, then slide the omelette onto a plate. Place in the turned-off oven to keep warm, then repeat to make the second omelette. Dress the spinach leaves with a little oil, lemon juice and seasoning, then serve with the omelette and some lemon wedges for squeezing over.
Any cheese would work well here – try Essential Brie, Essential Feta or grated mature Cheddar. A nonstick omelette or frying pan (about 20cm in size) makes cooking omelettes much easier, and usually means less fat is needed.