Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A light, delicate omelette with sweet prawns.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- Knob of butter (about 15g)
- 80 g cooked prawns (shrimp)
- 1 garlic clove, crushed
- Small handful of chives, snipped
- Squeeze of lemon
- Salt and black pepper
Method
- Warm the prawns with the garlic in a little of the butter for 1 minute, then set aside.
- Beat the eggs with the chives and seasoning. Melt the rest of the butter and pour in the eggs.
- As they set, draw the edges in and tilt the pan so the runny egg flows out.
- Scatter the prawns over one half, fold, and finish with lemon.
Swaps and tips
Defrost frozen prawns and pat them dry first. A pinch of chilli flakes adds a gentle kick.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 2 g | 0 g | 27 g | 375 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
