Courgette tortilla with toppings

Courgette tortilla with toppings

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Cooking time

Prep: 5 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 2

Transform everyday eggs into a flavour-packed dish with houmous, peppers and olives - a great healthy, vegetarian lunch

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
302
protein
18g
carbs
8g
fat
22g
saturates
5g
fibre
2g
sugar
2g
salt
0.8g
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Ingredients

  • 1 tbsp olive oil
  • 1 large courgette, coarsely grated
  • 1 tsp harissa
  • 4 large eggs
  • 3 tbsp reduced-fat houmous
  • 1 large red pepper from a jar, torn into strips
  • 3 pitted queen olives, quartered
  • handful coriander

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Method

  1. Heat the oil in a 20cm non-stick frying pan, add the courgette and cook for a few mins, stirring occasionally, until softened. Meanwhile, beat the harissa with the eggs and pour into the pan. Cook gently, stirring, to allow the uncooked egg to flow onto the base of the pan. When it is two-thirds cooked, leave it untouched for 2 mins to set. Slide onto a plate, then return to the pan, uncooked-side down, to finish cooking.
  2. To serve, tip onto a board and spread with the houmous. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.

Recipe from Good Food magazine, August 2014

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Comments

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rosievimes's picture
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Quick to make and tasted great. I loved the addition of Harissa to the egg. Had a few problems getting it out of the pan to flip over, mine certainly didn't end up looking like the picture, but it still tasted brill.

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