OMELETTE PANCAKES WITH TOMATO & PEPPER SAUCE
Healthy, low-calorie and gluten-free - these herby egg 'pancakes' will become your go-to favourite for a quick midweek meal
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
PANCAKE BATTER OMELET
Steps:
- Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.
TOMATO AND GREEN PEPPER OMELET
Steps:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
SKINNY PEPPER, TOMATO & HAM OMELETTE
If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
- Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium
OMELETTE (PANCAKES/CREPES)
I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tteh). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each)
Provided by Chickee
Categories Breakfast
Time 1h
Yield 10 crepes (approx), 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
- Add lightly beaten eggs and half the milk-water.
- Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
- Whisk some more, for about 1 minute.
- Add oil and salt, whisk for 1 more minute until smooth and frothy.
- Refrigerate for 1/2 hour.
- Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
- Spray a nonstick pan with oil and heat it up (not too hot!).
- Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
- Put the pan back on the heat and cook the underside until it is browned.
- Flip.
- Cook until ready.
- Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.
Nutrition Facts : Calories 455.6, Fat 11.4, SaturatedFat 4.3, Cholesterol 141.1, Sodium 164, Carbohydrate 69.5, Fiber 2.2, Sugar 0.3, Protein 16.8
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