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Omelette pancakes with tomato & pepper sauce

Omelette pancakes with tomato & pepper sauce

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A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal271
fat17g
saturates3g
carbs11g
sugars10g
fibre4g
protein16g
salt0.6g
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Ingredients

  • 4 large eggs
  • handful basil leaves

For the sauce

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2015

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Overall rating

A star rating of 4.5 out of 5.11 ratings
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