Omelette pancakes with tomato & pepper sauce

Healthy, low-calorie and gluten-free – these herby egg ‘pancakes’ will become your go-to favourite for a quick midweek meal

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 271
  • fat 17g
  • saturates 3g
  • carbs 11g
  • sugars 10g
  • fibre 4g
  • protein 16g
  • salt 0.6g


  • 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


  1. 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. 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.

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