Name: Omelette pancakes with tomato & pepper sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Ingredients for - Omelette pancakes with tomato & pepper sauce

1. 4 large eggs

2. handful basil leaves

3. 2 tsp rapeseed oil , plus a little extra for the pancakes

4. 1 yellow pepper , quartered, deseeded and thinly sliced

5. 2 garlic cloves , thinly sliced

6. 1 tbsp cider vinegar

7. 400g can chopped tomatoes

8. wholemeal bread or salad leaves, to serve

How to cook deliciously - Omelette pancakes with tomato & pepper sauce

1 . Stage

First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.

2 . Stage

Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.