Name: Prawn, Peppadew Peppers and Spinach Omelette
Yield: Makes:

published 31 March 2010

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

Easy

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.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Prawn, Peppadew Peppers and Spinach Omelette

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