Wednesday, 18 September 2013 - , , , , , , 0 comments

RECIPE : Salad-Topped Spanish Omelette

This light lunch or supper dish is a great one for the transition from Summer to Autumn. As the days are drawing in, I'm feeling less inclined to eat huge cold salads, so popping a tasty mixed salad on top of a hot omelette takes the chill off without losing the crunch!
 This recipe is so quick and easy and you can customise it to your heart's content, adding your favourite fillings and toppings, more or less propoints/calories depending on how many you wish to use.
Think of this as the basic recipe and ring the changes every time you make it if you like!

This is 7pp/approx.300kcal per portion


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


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, soufflĂ©-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.


Delicious, comforting and tasty.



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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