|
Omelette Pancakes with Tomato & Pepper Sauce |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
4 large eggs
handful basil leaves
For the sauce:
2 tsp grapeseed oil, plus a little extra for the pancakes
1 yellow pepper, quartered, deseeded and thinly sliced
1 tbsp cider vinegar
400g can chopped tomatoes
wholemeal bread or salad leaves, to serve
|
|
-
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.
|
|
DAILY
DINNERS 
