Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty egg supper, hot or cold.
Equipment: Ovenproof frying pan; grill
Measures and names
Ingredients
- 8 eggs
- 1 onion, sliced
- 200 g mushrooms, sliced
- 1 pepper, diced
- Handful of spinach
- 60 g cheddar or manchego, grated
- 2 tbsp olive oil
- Salt and black pepper
Method
- Heat the oil in an ovenproof pan and cook the onion, mushrooms and pepper for 8 minutes, until soft. Wilt in the spinach.
- Beat the eggs with plenty of salt and pepper and pour over the vegetables, tilting the pan to spread them evenly.
- Scatter with the cheese and cook gently for 5–6 minutes, until the edges are set but the middle is still loose.
- Finish under a hot grill for 3–4 minutes, until puffed, golden and just set.
- Rest for 5 minutes, then cut into wedges and serve warm or cold with a salad.
Swaps and tips
Excellent cold in lunchboxes the next day, and a great way to use up leftover vegetables. Cook it gently — a rushed tortilla is rubbery.
Add carbs for the family (optional)
For the family, add cooked, sliced potato to the pan with the vegetables (the traditional way), or serve with sourdough.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 7 g | 2 g | 24 g | 328 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
