Post by Caz on May 27, 2015 10:03:20 GMT
ingredients
Low calorie cooking spray
1 red pepper, halved, deseeded and finely sliced
1 yellow pepper, halved, deseeded and finely sliced
3 shallots, halved and finely sliced
2 garlic cloves, crushed
1 tsp ground cumin
Small handful of roughly chopped fresh coriander
6 eggs
½ red chilli, deseeded and finely chopped
Lime wedges, to serve
method
Spray a non-stick pan with low calorie cooking spray and place over a medium-high heat. Add the peppers, shallots, garlic and cumin and stir-fry for 4-5 minutes then put the mixture into a bowl and scatter over the coriander. Wipe the pan with kitchen paper and spray with low calorie cooking spray.
Lightly beat the eggs in a large measuring jug and stir in the chilli. Pour one-quarter of the egg mixture into the pan and tilt it around. Cook for 1½ minutes on each side or until the edges turn golden then loosen with a palette knife and slide on to greaseproof paper. Repeat to make three more omelettes.
Spoon the vegetables on to the omelettes and roll them up. They're now ready to eat - or you can cool them or keep them in the fridge for up to 3 days. Enjoy cold or thoroughly reheated, with lime wedges to squeeze over.
Tip: Add further veg, cold meat or even Quorn slices to make different flavoured wraps.
- See more at: www.slimmingworld.com/recipes/tex-mex-omelette-wrap.aspx#sthash.n1mrJu4J.dpuf
Low calorie cooking spray
1 red pepper, halved, deseeded and finely sliced
1 yellow pepper, halved, deseeded and finely sliced
3 shallots, halved and finely sliced
2 garlic cloves, crushed
1 tsp ground cumin
Small handful of roughly chopped fresh coriander
6 eggs
½ red chilli, deseeded and finely chopped
Lime wedges, to serve
method
Spray a non-stick pan with low calorie cooking spray and place over a medium-high heat. Add the peppers, shallots, garlic and cumin and stir-fry for 4-5 minutes then put the mixture into a bowl and scatter over the coriander. Wipe the pan with kitchen paper and spray with low calorie cooking spray.
Lightly beat the eggs in a large measuring jug and stir in the chilli. Pour one-quarter of the egg mixture into the pan and tilt it around. Cook for 1½ minutes on each side or until the edges turn golden then loosen with a palette knife and slide on to greaseproof paper. Repeat to make three more omelettes.
Spoon the vegetables on to the omelettes and roll them up. They're now ready to eat - or you can cool them or keep them in the fridge for up to 3 days. Enjoy cold or thoroughly reheated, with lime wedges to squeeze over.
Tip: Add further veg, cold meat or even Quorn slices to make different flavoured wraps.
- See more at: www.slimmingworld.com/recipes/tex-mex-omelette-wrap.aspx#sthash.n1mrJu4J.dpuf
