1 Tbs olive oil

4 eggs

100 g peeled cooked prawns

4 spring onions, trimmed and sliced thinly

1 pinch salt, to taste

1 pinch black pepper, to taste

1

Heat the oil in a frying pan. Lightly beat the eggs and season with salt and black pepper.

2

Pour into the frying pan and cook over a medium heat for 30 seconds until the egg mixture starts to set.

3

Preheat the grill. Using a fork, gently draw some of the egg mixture from the edge into the middle.

4

Sprinkle over the prawns and spring onions and cook for 2 minutes. Transfer the pan to the grill and cook for a further 1-2 minutes until golden brown. Fold the omelette over, cut in half and serve.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.