Immune-friendly recipe for 2 people, takes only 20 mins; recipe has egg, basil leaf, rapeseed oil, yellow pepper, garlic clove, cider vinegar, chopped tomato and wholemeal bread.
Omelette pancakes with tomato & pepper sauce
Course: Immune-friendly
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, thinly sliced
- Basil Leaf: handful basil leaves
- Chopped Tomato: 400g can chopped tomatoes
- Egg: 4 large eggs
- Cider Vinegar: 1 tbsp cider vinegar
- Wholemeal Bread: wholemeal bread or salad leaves, to serve
- Rapeseed Oil: 2 tsp rapeseed oil, plus a little extra for the pancakes
- Yellow Pepper: 1 yellow pepper, quartered, deseeded and thinly sliced
Directions
- 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.
