Prawn, Peppadew Peppers and Spinach Omelette

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2


2tbsp olive oil 150g (5oz) raw king prawns 50g (2oz) Peppadew peppers, large ones halved 100g (4oz) spinach, wilted 5 free-range eggs, beaten

you will need:
non-stick 23cm (9in) frying pan

1 Heat the oil in the frying pan and, when very hot, add the king prawns with a generous amount of seasoning. Cook for a couple of minutes until pink, then add the peppers and the spinach, and make sure that everything is distributed evenly in the pan.

2 Season the beaten eggs and add to the pan, pulling the cooked edges into the middle and allowing the liquid egg to run to the sides. Repeat the process until the egg is almost completely cooked through, then tip on to a plate and serve immediately.

Per serving: 394 calories, 29g fat (6g saturated), 2.5g carbohydrate

Try this This is a complete meal, but if you’re feeding hungry boys, toasted sourdough rubbed with garlic and olive oil goes very well.

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