Artichoke and Pea Tortilla
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Ingredients
- 7 large eggs
- 250 g tinned artichoke hearts, drained and sliced
- 120 g frozen peas
- 1 onion, finely sliced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 326 kcal
- Protein
- 18.9 g
- Carbohydrate
- 9 g
- of which sugars
- 3.8 g
- Fat
- 22.5 g
- of which saturates
- 5.2 g
- Fibre
- 5.2 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large non-stick frying pan and soften the onion for 6 minutes.
- 2
Add the artichoke hearts and peas and cook for 4 minutes.
- 3
Beat the eggs, season well and pour over the vegetables, pressing down so everything is covered.
- 4
Cook over a low heat for 10 minutes until mostly set, then slide onto a plate, flip back into the pan and cook for a further 3-4 minutes until fully set.
- 5
Cut into wedges and serve warm or at room temperature.
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