Omelette pancakes with tomato & pepper sauce

Omelette pancakes with tomato & pepper sauce

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
Healthy, low-calorie and gluten-free - these herby egg 'pancakes' will become your go-to favourite for a quick midweek meal

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal271
  • fat17g
  • saturates3g
  • carbs11g
  • sugars10g
  • fibre4g
  • protein16g
  • salt0.6g
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Ingredients

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful basil leaves

For the sauce

  • 2 tsp rapeseed oil, plus a little extra for the pancakes
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 yellow pepper, quartered, deseeded and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp cider vinegar
  • 400g can chopped tomatoes
  • wholemeal bread or salad leaves, to serve

Method

  1. First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.

  2. Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.

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Comments (1)

dancing-feet's picture
5

Quick and easy and very tasty, excellent quick midweek meal and healthy! Definitely one of our favourites.

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