Time: 20 min
Diet: Veg, GF
A savoury alternative to sweet pancakes
For anyone without a sweet tooth or looking for a guilt-free alternative to celebrate Pancake Day, these omelette pancakes are a healthy and low-calorie option. They are incredibly light, so you won’t feel sluggish afterwards, and full of fantastic savoury flavours such as the ripe and fragrant chopped tomatoes from Casa Rinaldi.
Unlike regular omelettes, these are intended to be much thinner, resembling a crêpe. This pronto recipe takes just 20 minutes and uses only a few cupboard staples, making it perfect for a warm and comforting breakfast or a quick and light lunch.
Suitable for vegetarians and gluten-free diets, omelettes are also very easy to adapt with extra ingredients such as veggies or cheese. For some extra substance and texture, you could add some fresh cherry or plum tomatoes, spinach, or diced ham, or crumble some creamy feta cheese on top of the warm omelettes.
Fun fact: The world’s largest omelette was created in Portugal in 2012, weighing 6.4 tonnes and measuring 10.3 meters in diameter!
If you’re health-conscious, you’re in for a treat as this recipe is under 300 kcal per serving and it’s super nutritious. Eggs are an excellent source of protein and are high in vitamins D and B12 and, depending on the ingredients you adapt your omelettes with, they have great potential to burst with goodness. You could add some spinach, which is high in iron, or top your omelettes with some crushed avocado, which contain lots of potassium and fibre.
Be more Real Italiano
At Real Italiano, we don’t compromise on flavour. To enhance these speedy omelette pancakes, we have used a selection of authentic Mediterranean ingredients, including a basil-infused extra virgin olive oil from Casa Rinaldi. Its fresh and delicate flavour complements the tomato sauce and is great for consistency with the basil garnish.
A few fresh basil leaves
1 yellow pepper, thinly sliced
1 tbsp Casa Rinaldi Apple Vinegar
1. To make the tomato and pepper sauce, heat the olive oil in a frying pan over a medium heat. Add the peppers and garlic, and fry for 5 min until the peppers are soft and garlic is fragrant.
2. Add the apple vinegar and let that infuse with the peppers and garlic for a couple of minutes. Next, add the tinned tomatoes. Keep the tin at this stage and fill it roughly a third of the way with water. Add the water to the pan, cover with a lid, and leave to simmer for 10-15 min until the peppers are tender and the sauce has thickened.
3. Meanwhile, make the omelette pancakes. In a small bowl, beat one egg, 1 tsp of water and salt and pepper with a whisk or fork. Heat a small non-stick frying pan with a very small drizzle of oil on a medium heat and tip the egg mixture in, tilting the pan as needed to spread the egg around. Cook on one side for 1-2mins until set.
Quick tip: To make sure you don’t use too much oil, try adding a few drops onto your frying pan and spread that around with a pastry brush. This will help with coating the pan evenly with a very thin oil layer.
4. Once cooked, remove the omelette from the heat and place on a plate covered with tin foil to keep the warmth in. Repeat this process with the remaining 3 eggs.
5. Roll or fold your omelettes and serve with the tomato and pepper sauce spooned over the top, and garnish with a few fresh basil leaves.
Quick tip: if you don’t have basil at home, any fresh herbs can be used for topping your omelettes. You can also try extra garnishes such as cheeses or fresh, colourful salad vegetables for texture and to brighten the dish up.
Why not give this super quick, brunch-friendly recipe a go in traditional Italian style with family and friends? And with so many options for toppings and flavours, it’s easy to make this a pick-and-mix group meal, followed by a glass of crisp white wine in the Spring sun!
For the authentic taste of Italy, buy all of your Italian kitchen staples at Real Italiano.