Omelette Pancakes With Tomato Pepper Sauce Recipes

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SKINNY PEPPER, TOMATO & HAM OMELETTE



Skinny pepper, tomato & ham omelette image

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

2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper , deseeded and finely chopped
2 spring onions , white and green parts kept separate and finely chopped
few slices wafer-thin extra-lean ham , shredded
25g reduced-fat mature cheddar
wholemeal toast , to serve (optional)
1-2 chopped fresh tomatoes , to serve (optional)

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 WITH TOMATO & PEPPER SAUCE



Omelette pancakes with tomato & pepper sauce image

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

4 large eggs
handful basil leaves
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

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

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