Cheese and Spring Onion Rolled Omelettes with Salad

• 8eggs
• 30mlwater
• 6spring onions, finely sliced
• 80gmature cheddar, grated
• 1 tbspolive oil
• fine salt, to taste
• black pepper, to taste
• 1round lettuce, leaves torn
• 3tomatoes, cut into wedges
• ½cucumber, cut into chunks
• 1carrot, coarsely grated
• 1 tbspcider vinegar
• 2 tbspolive oil
• 4large tortilla wraps (optional)

Method

1. 1Put the lettuce, tomatoes, cucumber and carrot in a large bowl. Whisk the cider vinegar with 2 tbsp olive oil and a little salt, then toss through the salad until lightly coated.
2. 2Beat the eggs and water in a jug with the spring onions, a little salt and plenty of black pepper.
3. 3Heat a 24cm non-stick frying pan over a medium-high heat for 2 minutes until evenly hot. Wipe the pan with a little of the remaining 1 tbsp olive oil using kitchen paper.
4. 4Pour in one quarter of the egg mixture and tilt the pan to make a thin, even layer. Cook for 1 minute until the base is set and the top is only just wet.
5. 5Scatter over one quarter of the cheddar and cook for 30 seconds until the cheese is melting and the omelette releases cleanly from the pan. Slide it onto a plate and roll it up while warm.
6. 6Repeat with the remaining egg mixture and cheddar, lightly oiling the pan between batches, for 5 minutes until you have four rolled omelettes.
7. 7If using the tortillas, warm each in the empty pan for 40 seconds, turning halfway, until supple and lightly toasted in spots. Wrap one around each rolled omelette.
8. 8Halve the rolled omelettes to show the thin egg layers and serve beside the salad.

Per serving

kcal

396

protein

22.7g

fibre

3.3g

carbs

11g

fat

29.1g