Tuesday, March 12, 2013

Prawn and Chive Omelette

WHY had I not chucked prawns in an omelette before now? And the chives? Om nom nom nom.



Preparation time - 10 minutes
Cooking time - 10 minutes
Serves 1


  • 3 medium eggs
  • 1 tbsp chives
  • 100g prawns
  • 1/2 tsp sunflower oil 
  • flaked sea salt
  • freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.

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