The Tortilla Split: Salmon, Beetroot & Dill/Mushroom, Peppadew & Basil

Two meals in one

One of the biggest reasons for many people failing to stick to a healthy eating lifestyle is either boredom with what they’re eating, and lack of time to cook.

Yet most of the time it takes less time to cook from fresh than it does from a package meal. And as for inspiration? That’s what the FitBitch Lifestyle online magazine is all about.

This tortilla is a fantastic example of something that is super quick to make, and you can make half of it with one set of ingredients and the other half with something different. So, you get dinner and the rest as lunch the next day.

It’s a great source of protein and packed full of low GI veggies so it will release energy slowly.

Here’s the recipe but remember, you don’t need to go out and buy exactly this. Just use whatever you have in your fridge as long as it contains lean protein and low GI veggies.


7 eggs, beaten and seasoned

One half

Broccoli, chopped

Dill, chopped

2-3 slices of smoked salmon

Beetroot, chopped

Second Half

Chestnut mushrooms, sliced

10 Peppadew peppers, halved

Fresh basil, chopped


For the first half, lightly saute the chopped broccoli, then combine with the beetroot. Place in half an oiled frying pan.

Meanwhile, saute the mushrooms for the second half of the tortilla with some garlic and add the peppadew. Add to the second half of the pan.

Finally, pour the egg mixture into the pan. Scatter the herbs and smoked salmon into their respective half’s. On a medium heat cook the tortilla until you can see the edges begin to firm up.

Then place the pan (make sure the handle doesn’t melt!) in an oven pre-heated to 180. Leave for ten minutes and then finish off under a hot grill.

Keep your eye on it to ensure it doesn’t burn. You will know it is ready as the top will brown and puff up under the grill. You can place a skeker in the middle to double check.

Don’t worry if it comes out a little wet. The tortilla will continue to cook on it’s own when you remove from the oven. You don’t want it to be so firm it’s like eating week old tortilla.

Serve with a fresh green salad.