- 200g runner beans, cut into thin strips
Runner beans have been growing in South America for over 2000 years, and are a popular garden…
- 5 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 lemon, zested, ½ juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 large garlic cloves, finely grated
- 3 pimento-stuffed olives, thickly sliced
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp parmesan or vegetarian alternative, finely grated (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the salad
- 1 red onion, finely chopped
- 3 tomatoes, cut into wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ pack basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- few rocket leaves, optional
Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.