Courgette tortilla with toppings
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Courgette tortilla with toppings

By Sara Buenfeld

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

  • Prep:5 mins
    Cook:6 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 302
  • fat 22g
  • saturates 5g
  • carbs 8g
  • sugars 2g
  • fibre 2g
  • protein 18g
  • salt 0.8g

Ingredients

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

Method

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

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