Preparation time - 10 minutes
Cooking time - 10 minutes
- 3 medium eggs
- 1 tbsp chives
- 100g prawns
- 1/2 tsp sunflower oil
- flaked sea salt
- freshly ground black pepper
- Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and pepper, then stir in the chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
- Brush a small non-stick frying pan with enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg toward the centre. Do this 5 or 6 times, working your way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
- Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it onto a warmed plate and serve with a large, lightly dressed salad.
I used spray oil to save a ProPoint, meaning this *lush* brekkie was 7 ProPoints. Yummy.