Saturday, 16 April 2011

Skinny Omlette wrapped around Spinach, Courgette and Seeds

I felt the need to detox for breakfast this morning after eating too many cakes and chocolate, (also needed to use up some courgettes and spinach) so decided to go for my favourite kind of omlette - the skinny kind.  Basically, it is one egg mixed with a little salt and pepper then swirled around a lightly oiled pan until it's paper thin.  The courgette and spinach filling (is mixed with garlic, seeds (I used pumpkin and sesame) and a tiny splash of lemon and a little sprinkle of Parmesan.

I then put loads of Parmesan on the top, which may have slightly increased the calories.

Make sure that all of the liquid has gone from the veg before adding to the omlette - soggy wraps are never good!

Ingredients: Makes 1 wrap
1 small courgette (zucchini)
Large handful spinach
1 egg
1 tsp garlic
1 tbsp Parmesan
1 tbsp mixed seeds
salt and pepper to taste

Grate the courgette, lightly season and heat in a frying pan with a little water.  Cook on a medium heat for approx 10 mins or until the moisture has pretty much evaporated.  place in a colander.  Do the same with the spinach then add to the courgette and push through the colander to remove any remaining moisture. 

Place a small amount of extra virgin olive oil in the frying pan, finely chop the garlic, gently fry for a couple of mins, add the veg, and the seeds and cook on a low heat for about 5 mins.  Add a small amount (about 1/2 tsp) of lemon and 1/2 of the Parmesan just before taking off the heat. set aside.

Put 1/2  tsp olive oil in the frying pan and rub it onto the entire surface of the pan with kitchen roll.  Put on a medium heat.  Mix the egg with a pinch of salt and pepper then add to the frying pan, rolling around the surface until the mixture is very thin.  Do not stir, test the sides with a spatula to see if they lift off the pan (normally after a minute or two).  When they do, prise the omlette away from the pan, add the Veg mixture.

Fold over, heat for a minute then put on a plate, and fold the other sides in like an envelope.  Sprinkle the rest of the Parmesan on top.

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