Courgette and Pea Tortilla



Protein (g)


Carbs (g)


Fat (g)


  • 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

  • 5 eggs

  • 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.