The BBC Good Food logo
Courgette tortilla with toppings

Courgette tortilla with toppings

By
A star rating of 4.2 out of 5.12 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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

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

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

A star rating of 4.2 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content