Pea and Cheddar Tortilla

- Serves: 4
- Prep: 6 mins
- Cook: 10 mins
Ingredients
- 1 tbsp olive oil
- 1 bunch spring onions, trimmed and chopped
- 80g frozen peas
- 70g frozen sweetcorn
- 6 medium British Lion eggs
- Salt and ground black pepper
- 50g Cheddar cheese, grated
- 75g cherry tomatoes, halved
Method
- Heat a medium non-stick frying pan, and when hot add the oil. Add the spring onions stir well, then add the peas and corn and cook for 4 mins until softened. Stir in the tomatoes.
- Beat the eggs with seasoning, then pour into the pan and stir well. Cook for a minute, until the egg begins to set on the base, then stir again.
- Scatter over the cheese, then shake the pan to level the surface. Cook for 4 mins until the base is golden and the top beginning to set.
- Pop the pan under a hot grill and cook for 2 mins until the top is set and golden. Serve warm or cold in wedges.
Click on the stars to rate this recipe:
You might also like

Vietnamese omelette by MOB Kitchen
A soft egg omelette inspired by Vietnamese cafes stuffed with prawns, spring onions and tonne of herbs. An incredibly...

Parma ham bruschetta
Parma ham bruschetta is perfect for that special brunch or lunch.

Pumpkin shakshuka with baked eggs and halloumi
This dish is no ordinary shakshuka; it's a delightful fusion of the Mediterranean and the British.

Spicy roast vegetables and lentils with boiled egg
This dish takes almost no time to prepare! You can save the leftovers for the next day, as it...