Courgette tortilla with toppings

Courgette tortilla with toppings

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(8 ratings)

Prep: 5 mins Cook: 6 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal302
  • fat22g
  • saturates5g
  • carbs8g
  • sugars2g
  • fibre2g
  • protein18g
  • salt0.8g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large courgette, coarsely grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp reduced-fat hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 1 large red pepper from a jar, torn into strips
  • 3 pitted queen olives, quartered
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • handful coriander


  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 hummus. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.

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Comments, questions and tips

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beckdixon's picture
4th Feb, 2019
This was so quick and tasty. I added some onion at the start, and I didn't have any olives so added some salad leaves at the end. I wasn't brave enough to attempt the pan flip so popped it under the grill for about 2 minutes instead. Looking forward to having this again!
12th Dec, 2018
This is really good, the bitterness of the olives is balanced out by the sweetness of the peppers. To improve I personally use a whole tub of full fat hummus ;) plus about three times the number of olives. Also try roughly chopping the courgettes with a knife instead of grating them for a chunkier texture. Drizzle olive oil on the top to serve.
Frantic Flapjack
24th May, 2017
Would recommend this. Tasted really good and the harissa added a good depth of flavour.
2nd Sep, 2016
Made this last night - it was lush! So healthy too. Was difficult to slide out and flip but not impossible. If I had an appropriate pan I would have just grilled the top. Made a few adjustments: added onion, used black olives, no coriander. Served with boiled new potatoes and rocket leaves. Next time will add 2 tsp harissa.
RosieVimes's picture
8th Dec, 2014
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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Ian Gibson's picture
Ian Gibson
4th Jul, 2020
This recipe has potential, but is a little bland on its own. I recommend adding other ingredients to make it more interesting (e.g. onions and other veg). Also, the choice of hummus is key. Some low fat hummus don't really help the recipe. Full fat is probably better but not as healthy.
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