High protein lunch recipe for 2 - 3 people, takes only 15 mins; recipe has runner bean, egg, lemon, garlic clove, olive, rapeseed oil, parmesan, red onion, tomato, basil and rocket leaves.
Runner bean tortilla with tomato salad
Course: High protein lunch
Servings
2 - 3
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, finely grated
- Parmesan: 1 tbsp parmesan or vegetarian alternative, finely grated (optional)
- Runner Bean: 200g runner beans, cut into thin strips
- Red Onion: 1 red onion, finely chopped
- Tomato: 3 tomatoes, cut into wedges
- Egg: 5 eggs
- Lemon: 1 lemon, zested, 1/2 juiced
- Olive: 3 pimento-stuffed olives, thickly sliced
- Basil: 1/2 pack basil, chopped
- Rapeseed Oil: 2 tsp rapeseed oil
- Rocket Leaves: few rocket leaves, optional
Directions
- Bring apanof water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
- Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cmnon-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
- Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.
