Oven omelette with prawns, salad and wholegrain bread
A light, puffy oven omelette topped with prawns and peas in a light white sauce made with milk, lemon and chives. Serve with a big green salad and wholegrain bread. In the classic version the prawn sauce is made with cream.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 42 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 1 tspRapeseed oil, for the dish
- 8Eggs
- 3 dlMilk, for the omelette
- to tasteSalt
- 1 ½ tbspPlain flour
- 2 dlMilk, for the sauce
- 200 gGreen peas, frozen
- 300 gPrawns, cooked, peeled and thawed
- 1Lemon, zest and juice
- 3 ½ tbspChives, finely chopped
- to tasteBlack pepper
On the side
- ½Lettuce
- ½Cucumber
- 250 gCherry tomato
- 1 tbspOlive oil
- 4 slicesBread, slices of wholegrain bread
Method
- Heat the oven to 200 °C and brush an ovenproof dish, about 20 × 30 cm, with the oil. Whisk the eggs and milk together, season with salt and pour into the dish.
- Bake the omelette in the middle of the oven for about 20 minutes, until set and lightly golden.
- Whisk the flour into a little of the milk for the sauce in a saucepan, whisk in the rest and bring to the boil, stirring. Simmer for 3 minutes.
- Stir in the peas and let them heat through. Take the pan off the heat and fold in the prawns, lemon zest and chives. Season with a little lemon juice, salt and pepper.
- Shred the lettuce, slice the cucumber and halve the tomatoes. Toss with the olive oil and the juice of the rest of the lemon.
- Spread the prawn sauce over the omelette and serve straight away with the salad and bread.
The cost is estimated from Swedish grocery prices.
