Ingredients for Prawn And Chive Omelette
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How to Make Prawn And Chive Omelette
- Crack the 3 large eggs into a bowl and whisk vigorously with a fork until light and frothy.
- Season with 1/4 teaspoon of salt and freshly ground black pepper to taste. Gently stir in 2 tablespoons of snipped fresh chives.
- If using frozen prawns, ensure they are fully thawed and drained. If using pre-cooked prawns, simply drain them in a sieve.
- Heat 1 teaspoon of olive oil in a small non-stick frying pan over medium heat. Ensure the pan is hot before adding the eggs.
- Pour the egg mixture into the hot pan and let it cook undisturbed for about 30 seconds, until the edges begin to set.
- Using a spatula, gently push the cooked edges of the omelette towards the center, tilting the pan to allow uncooked egg to flow underneath. Repeat this process 5-6 times, creating a soft and fluffy texture.
- Once most of the egg is set but still slightly moist, scatter the 100g cooked prawns evenly over the surface of the omelette.
- Cook for another 2-3 minutes, or until the prawns are heated through and the eggs are fully set.
- Season with a little more freshly ground black pepper to taste.
- Carefully loosen the edges of the omelette with a spatula.
- Gently fold the omelette in half (or into thirds for a larger omelette).
- Slide the omelette onto a warm plate and serve immediately. Garnish with extra chives if desired. Enjoy with a side salad for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
2g
Fat
25g
Carbs
0g
