Cheesy Egg Tortilla
2 boiled and chopped into bite size pieces
1 onion — chopped ï¬nely
1 tbsp rapeseed oil for frying
4 free range eggs, whisked
25g hard cheese such as cheddar, edam or gouda, grated (low fat optional)
75g mushrooms, sliced
60g spinachChickpea & tomato salad
80g cherry tomatoes, halved or quartered
Half small red onion
1 tbsp olive oil
Black ground pepper to season
Gently cook the onion and chopped potatoes in the oil in a frying pan.
Add the eggs, mushrooms and spinach and sprinkle with the cheese.
Cover with a lid until the eggs are fully cooked (firm to touch).
Place under a hot grill until golden in colour.
To make the salad, mix the cherry tomatoes, chickpeas, and onion in a bowl. Drizzle over the olive oil and season with black pepper.
Serve the tortilla warm with the salad on the side.
- Energy: 323 kcal
- Protein: 15g
- Carbohydrates: 25g
- Fat: 20g
- Source of Omega 3, Iron, Calcium and Vitamin D