I’m normally up for scoffing prawns, but the Hairy Dieters’ Prawn and Chive Omelette concept didn’t overly appeal to me. Prawns in curries yes, prawns in salads tick, but prawns with eggs… ‘uh-uh’ as the buzzer goes on Family Fortunes. I also think this is quite an expensive meal to make for one person at lunch.
If omelettes are your thing, I much preferred minted pea and feta omelette. Or, if prawns and eggs are good in your book, you may find prawn foo yung more appealing. Both recipes are from the Hairy Dieters.
Recipe: Prawn and Chive Omelette
Calories: 339 per serving
Serves: 1
Book: Hairy Dieters – How to Love Food and Lose Weight
Prep time: Approx 5 minutes
Cooking time: Approx 5 minutes
Ingredients:
- 3 medium eggs
- 1 tbsp freshly snipped chives
- 100g peeled North Atlantic prawns (thawed if frozen)
- ½ tsp sunflower oil, for brushing
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £2.55
Method:
Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working your way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper, then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly dressed salad.
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