Courgette tortilla with toppings

Lunch with 8 ingredients.

Servings: 2

Total time: 11 minutes

Ingredients

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

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