Salad-Topped Spanish Omelette

This is 7pp/approx.300kcal per portion


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YOU WILL NEED : Per portion


For the Spanish omelette:

1 onion

1/2 a leek, sliced

4 mushrooms

2 tiny peppers or 1/2 a red pepper

6 cherry tomatoes

or 1 large chopped tomato

1/2 teaspoon dried mixed herbs

1-2 tablespoons water

2 medium eggs, beaten

Pinch of white pepper

40g half fat cheddar, grated

(this is 3pp, so substitute with something else if you wish)


For the salad:


Handful mixed salad leaves

(I bought a mix containing strips of carrot and red cabbage)


10ml lighter than light mayo mixed with

1 tablespoon rice wine vinegar


Fresh basil leaves


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Using an individual frying pan, simply chop and fry the onion, leeks, pepper and mushrooms in a little Frylight oil and water until softened. Season with herbs.


Add the tomatoes. Cook until all the vegetables are soft. Add more water if necessary.


Beat the eggs together and season with white pepper. Pour on top of the vegetables.

Cook until the base is solid and the egg is beginning to set.


Sprinkle with the grated cheese and pop under a hot grill until the cheese bubbles and browns.


The egg will puff up, soufflé-style, around the edges making a lovely, thick omelette.


Gently slide the cooked omelette onto your serving plate.


Finally top with the dressed salad.

Sprinkle with torn basil leaves.


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Delicious, comforting and tasty.


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RINGING THE CHANGES


Add some aubergine


Try asparagus or green beans-parboil for a few minutes first


Add 50g boiled diced potato and fry with the onion and mushrooms for an extra 1pp/approx.40kcal


Add 90g uncooked chicken to the onion and mushroom for an extra 2pp/approx.80kcal


To spend less propoints on cheese, use 12g grated strong cheddar for 1pp/50kcal instead


The list is endless!



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