3 tsp olive oil
2 zucchini (about 300 g), sliced into rounds about the thickness of a $1 coin
6 large eggs
1 large garlic clove, finely grated
10 cherry tomatoes
3 tbsp fresh pesto (choose one with whole pine nuts)
1 handful rocket leaves
- Heat 2 tsp olive oil in a non-stick frying pan about 25cm across, add the zucchini slices and cook for 5 mins until softened, stirring occasionally. Meanwhile, beat the eggs with seasoning and the garlic in a large bowl.
- Tip the zucchini from the pan and wipe it out with kitchen paper. Add the remaining oil to the pan and return to the heat. Stir the zucchini into the eggs, then pour into the frying pan and cook over a low heat for 10 mins until almost completely set. Slide onto a large plate, then flip back into the pan and briefly cook the other side to set the last bit of raw egg. (If you are nervous about flipping it over, you can grill the top instead.) Remove from the pan onto a board.
- Tip the tomatoes into the pan for 2-3 mins to soften a little and char the skins. Cut the tortilla in half widthways, spread one half with 2 tbsp pesto, then top with the other half. Cut into wedges and top with the remaining pesto, the tomatoes and rocket.