Courgette and Pea Tortilla
1 tbsp ghee or coconut oil
1 small white onion, chopped
50g courgette, grated
40g frozen garden peas
1/2 a red or yellow bell-pepper, diced
30g button mushrooms, sliced
a small pinch of sea salt and ground black pepper
a small handful of fresh coriander, roughly chopped
1/2 tsp paprika
Heat the ghee/oil in a frying pan over a medium heat. Add the onion, courgette, peas, bell-pepper and mushrooms and cook for 2 minutes, stirring occasionally. Remove pan from heat.
Crack the eggs into a jug. Add the salt and pepper and beat with a fork. Add the
coriander and paprika and stir. Add the cooked vegetables to the eggs and stir.
Prepare a medium grill. Pour the egg mixture into the frying pan and place over a medium heat. Cook until the underside is firm.
Place the pan under the grill until firm. Use a fish slice to remove the tortilla from the
pan. Divide between two plates and serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.