Bacon, pea and mint tortilla
This is a great lunchbox option and only takes 15 minutes to put together. One tortilla should give you enough for 3 lunches with some salad on the side. The mint is optional but gives it a nice summery feel.
Ingredients:
Half an onion, chopped
1 garlic clove, chopped
Half a pack of bacon, chopped
2 handfuls of peas, defrosted (just pour some boiling water over them in a bowl and leave for 5 mins)
6 eggs, whisked in a jug
Handful fresh mint, chopped
Salad leaves, to serve
Fry the onion, garlic and bacon in a small-medium sized non-stick frying pan until the bacon is cooked to your liking. Throw in the peas and stir.
Add half of the mint, along with some salt and pepper to the whisked eggs and pour into the frying pan.
Give everything a bit of a stir to roughly distribute the bacon and peas - but not too much of a stir as you don't want to end up with scrambled eggs.
Cook until you can lift up the edges and the tortilla looks cooked underneath. To get the top to cook, pop the pan under the grill (if the handle of your pan is plastic, make sure to keep it away from the grill) and keep checking - the tortilla is ready as soon as the top is set and a little browned.
To serve, sprinkle the remaining mint (and some dressing) on the salad leaves and eat with a nice big wedge of tortilla.
Ingredients:
Half an onion, chopped
1 garlic clove, chopped
Half a pack of bacon, chopped
2 handfuls of peas, defrosted (just pour some boiling water over them in a bowl and leave for 5 mins)
6 eggs, whisked in a jug
Handful fresh mint, chopped
Salad leaves, to serve
Fry the onion, garlic and bacon in a small-medium sized non-stick frying pan until the bacon is cooked to your liking. Throw in the peas and stir.
Add half of the mint, along with some salt and pepper to the whisked eggs and pour into the frying pan.
Give everything a bit of a stir to roughly distribute the bacon and peas - but not too much of a stir as you don't want to end up with scrambled eggs.
Cook until you can lift up the edges and the tortilla looks cooked underneath. To get the top to cook, pop the pan under the grill (if the handle of your pan is plastic, make sure to keep it away from the grill) and keep checking - the tortilla is ready as soon as the top is set and a little browned.
To serve, sprinkle the remaining mint (and some dressing) on the salad leaves and eat with a nice big wedge of tortilla.
You inspired me to make tortilla, Ally! Mine had a Mediterranean vibe with sweet peppers, spring onions, chorizo, pine nuts and sliced new potatoes (from a can- you have converted me!). This is a good work night option that is quick to make, but healthy, and great for lunch the next day too!
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