Omelette pancakes with tomato & pepper sauce - Good Food Middle East
Healthy, low-calorie and gluten-free – these herby egg ‘pancakes’ will become your go-to favourite for a quick midweek meal
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Cooking tools:
- Nonstick skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Stove
- Measuring spoon
- Fork
- Plate
Ingredients
- 4 large eggs
- handful basil leaves
- 2 tsp rapeseed oil, plus a little extra for the pancakes
- 1 yellow pepper, quartered, deseeded and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tbsp cider vinegar
- 400g can chopped tomatoes
- wholemeal bread or salad leaves, to serve
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