Courgette tortilla with toppings

Courgette tortilla with toppings

  • Rating: 4 out of 5.11 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal302
fat22g
saturates5g
carbs8g
sugars2g
fibre2g
protein18g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

    To serve, tip onto a board and spread with the hummus. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.

Goes well with

Recipe from Good Food magazine, August 2014

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.11 ratings

Sponsored content