Prawn, pea and dill open-faced omelette
An omelette with prawns is an unusual combination but I’ve always been a big fan of Chinese omelettes, cooked in hot oil in a wok, filled with prawns and fresh herbs, and drizzled with oyster sauce. Here I’ve taken this idea and given it a Scandi twist.
1 cup Greek-style yoghurt
1 tablespoon lemon juice, plus extra to garnish
1 teaspoon lemon zest, plus extra to serve
125ml single cream, or milk
1 tablespoon extra virgin olive oil, plus extra to serve
Small handful picked parley, plus extra to serve
Small handful picked mint, plus extra to serve
Small handful picked dill, plus extra to serve
4 spring onions, finely sliced
2 garlic cloves, crushed
100g peas, fresh and blanched or frozen
400g cooked prawns, peeled
Freshly ground black pepper
Preheat oven to 180C.
To make the lemony yoghurt to accompany the omelette, place yoghurt, lemon juice, lemon zest, sea salt and freshly ground black pepper in a bowl and stir to combine. Set aside.
Combine the eggs and cream, or milk, in a large bowl, and add the herbs and stir to combine. Season.
Heat the oil in an ovenproof 20cm non stick frypan. Add the spring onion and garlic and cook for 3-4 minutes until softened. Pour the egg mixture into the pan and sprinkle over the peas and prawns. Cook for 3-4 minutes until the sides are beginning to set then transfer to the oven and bake for 20 minutes until set.
Cut into wedges and top with extra herbs, lemon zest and a drizzle of olive oil. Serve with yoghurt drizzled with a little extra olive oil.