Omelette with chorizo & parsley
An omelette is a great midweek standby, especially when spiced up with a few cubes of chorizo
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
- Heat a non-stick pan. Brown the chorizo pieces until crisp, remove and drain the excess oil. Add some seasoning to the eggs and half the parsley. Pour into the hot pan and when the bottom is nearly set, add the chorizo. Let cook a bit longer and then carefully fold one side over the other.
- Sprinkle with remaining parlsey.
Per serving
255 kcalories, protein 20.2g, carbohydrate 0.9g, fat 19.0 g, saturated fat 5.9g, fibre 0.3g, salt 1.25 g
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12940/
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Seared sea bass with fennel seeds & roasted sweet potatoes
Give yourself a midweek treat with this speedy but stylish fish supper, made with just four ingredients
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rating
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Per serving
255 kcalories, protein 20.2g, carbohydrate 0.9g, fat 19.0 g, saturated fat 5.9g, fibre 0.3g, salt 1.25 g
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20 October 2009
Swiss Miss rated and commented on this recipe
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03 April 2010
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