If you don’t have a zoodle maker, use the flat side of your grater to get long strips of the courgettes then cut the lengths into thin strips. Set aside.
Whisk the eggs lightly in a bowl. Add the Sealord Tuna Olive Oil, parmesan, parsley, dill, rocket, salt and pepper.
In a frying pan melt the butter, add the onion and garlic cooking for 3 minutes until softened.
Add the courgettes and peas, tossing gently for 2 minutes to heat through. Remove from the heat and stir through the egg mixture.
Serve immediately with an extra sprinkle of shaved parmesan and chopped parsley.
|per serving||per 100g|