Courgette tortilla wedges with pesto & rocket

Courgette tortilla wedges with pesto & rocket

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Eggs are a great way to pack protein into a vegetarian diet, and these filled omelette wedges are super satisfying, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal450
  • fat35g
  • saturates7g
  • carbs8g
  • sugars6g
  • fibre4g
  • protein24g
  • salt2.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tsp 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…

  • 2 courgettes (about 300g/11oz), sliced into rounds about the thickness of a £1 coin



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

  • 6 large eggs



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

  • 1 large garlic clove, finely grated
  • 10 cherry tomatoes
  • 3 tbsp fresh pesto (choose one with whole pine nuts)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • handful of rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat 2 tsp olive oil in a non-stick frying pan about 25cm across, add the courgette slices and cook for 5 mins until softened, stirring occasionally. Meanwhile, beat the eggs with seasoning and the garlic in a large bowl.

  2. Tip the courgettes from the pan and wipe it out with kitchen paper. Add the remaining oil to the pan and return to the heat. Stir the courgettes into the eggs, then pour into the frying pan and cook over a low heat for 10 mins until almost completely set. Slide onto a large plate, then flip back into the pan and briefly cook the other side to set the last bit of raw egg. (If you are nervous about flipping it over, you can grill the top instead.) Remove from the pan onto a board.

  3. Tip the tomatoes into the pan for 2-3 mins to soften a little and char the skins. Cut the tortilla in half widthways, spread one half with 2 tbsp pesto, then top with the other half. Cut into wedges and top with the remaining pesto, the tomatoes and rocket.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th May, 2016
Searched the web for inspiration with ingredients in fridge & larder. Came up with this & was ABSOLUTLY delicious ! Side order of oven chips recommended!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?