smoked ham and courgette tortilla

Tom Kerridge

Perfect hot or cold, you can even pack up this breakfast to eat on the go. It also makes a great lunch if you have any left over. Play around with the veg to suit your tastes — and what you have in the fridge. Diced pepper, chopped red onion, courgette, tomato and roasted aubergine all work well.

Calories: 345 per serving

Serves 4 people

Olive oil spray
2 small courgettes, diced
8 large free-range eggs
1 tsp Dijon mustard
2 tbsp light single cream alternative
A small handful of basil leaves, finely chopped
A small handful of flat-leaf parsley leaves, finely chopped
150g frozen peas4 spring onions, sliced
200g thinly sliced smoked ham, roughly chopped
50g half-fat cheddar, grated

01 Heat a 24cm ovenproof non-stick frying pan over a medium heat and spray 10 times with oil. Add the courgettes and cook for 4-5 minutes, or until just starting to brown. Remove from the pan and set aside.

02 Heat the grill to medium-high. Crack all the eggs into a large bowl and add the mustard, “cream” and some salt and pepper. Whisk to combine, then mix in the basil, parsley, peas and spring onions.

03 Return the frying pan to a medium heat and add another 10-15 sprays of oil. Add the ham and cook for 2 minutes, then add the courgettes and mix through. Pour in the egg mixture and move it around with a rubber spatula until it begins to set.

04 Sprinkle the grated cheese over the surface of the tortilla and place under the grill for 5-7 minutes, until the cheese is golden and bubbling. The tortilla will have puffed up a little too.

05 Leave to stand for a few minutes, then loosen the tortilla from the sides of the pan, using a rubber spatula. Cut into wedges and serve.