Tortilla Tortilla

Serves 1

Another savoury breakfast for you, featuring a thin veg-packed omelette and a tortilla wrap. I love this adorned with sriracha but use tomato ketchup or brown sauce if that’s your preference.

Ingredients:

Olive oil

One small courgette (or part of a big one) thinly sliced

1 salad tomato, roughly diced

1 spring onion, sliced

2 eggs, beaten with a grind each of salt and pepper

1 large tortilla wrap (gluten-free if required)

Sriracha to serve (optional)

Step 1: In a non-stick frying pan heat some olive oil, over a medium high heat.

Step 2: Spread the sliced courgette, diced tomato and sliced spring onion in an even layer, and allow to cook, until the courgette is golden on one side. Flip the courgette over, followed by the tomato and allow to cook for a couple more minutes.

Step 3: Pour the seasoned, beaten egg over the vegetables so it covers the pan in a thin layer. After 30 seconds press the tortilla in to the semi-set egg and cook for another minute or two, carefully pressing the tortilla down so that it is in full contact with the egg.

Step 4: Carefully turn the tortilla tortilla out onto a plate, and drizzle with sriracha (or your sauce of choice. Eat immediately.