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Prawn and salad onion omelette
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8 essential Waitrose Free Range Eggs, beaten
2 tbsp Waitrose Wok Oil
1 bunch essential Waitrose Salad Onions, sliced
300g frozen essential Waitrose Cooked and Peeled Prawns, defrosted
25g pack fresh basil, torn
1. Beat together the eggs, milk and seasoning. Heat 1 tbsp oil in a large frying pan, pour in the egg mixture and fry gently for 3–4 minutes until nearly cooked then place under a grill for 1–2 minutes until cooked.
2. Heat the remaining oil in a separate frying pan and fry the salad onions and prawns for 1–2 minutes and add the basil. Sprinkle over the omelette and fold in half. Serve with a green salad.
Typical values per serving:
This recipe was first published in April 2013.