We’re trying to expand out breakfast repertoire at the moment. You may remember that we did a birthday breakfast countdown around this time last year and enjoyed it so much that we have instituted Sunday Morning Breakfast as a Thing. A Thing to be eaten at the table, to be accompanied by a good strong pot of tea and to be a little bit more special than toast and jam (not, I hasten to add, that there is anything wrong with toast and jam).
This is another dish inspired by our visit to Babu Bombay Street Kitchen in Glasgow. I am really becoming enamoured of spicy for breakfast! It’s incredibly filling so although the points appear high, if you eat slightly later on a Sunday (as we do) it really will keep you going all day.
To lower the points, ditch the butter (saves 1pp per portion), swap full fat mayo for light (saves 1pp per portion) or try looking out for "low fat" wraps (generally these are slightly smaller than the standard. The recipe below reckons on using a 5pp wrap - the WW own brand, for example, are only 3pp.)
5 medium eggs
1 onion, finely chopped
2 cloves of garlic, crushed
2cm (or so) piece of root ginger, grated
2 tsp butter
½ tsp cumin seeds
½ tsp chilli flakes
Handful of roughly chopped fresh coriander
2 tortilla wraps
2 tbsp fat free Greek yoghurt
Handful of roughly chopped fresh mint
Tsp of mango chutney
Lettuce and cucumber to garnish
Serves 2, 14 pro points per portion
Get everything ready before you start – organisation is key here.
Preheat the oven to 100. Place the tortilla wraps on a baking tray, ready to go in. Chop your veg and measure out your dry spices. Combine the mayonnaise, yoghurt, mint and mango chutney in a small bowl and season to taste.
In a small frying pan (check that the circumference is smaller than that of the wraps) heat the oil and then add the onion and fry for about five minutes until softening. Add the ginger, garlic and dry spices and cook for a further couple of minutes until soft. If things look as if they are catching, a small drop of water will help.
Remove half of the spicy vegetables from the pan to a nearby bowl and add half the butter. Briskly whisk the eggs together, lightly season and pour half into the pan, swirling to evenly coat the bottom. Cook until almost completely set. Then, gently, slide on to the tortilla wraps so it sits in the centre of the pile, and place the baking tray in the oven.
Repeat the process to make the second omelette. When it is almost completely set, remove from the heat (it will continue cooking in the residual heat while you prepare the first wrap).
Strew lettuce and cucumber the omelette and splodge over half of the mayo / yoghurt mix. Tuck in the ends and roll tightly. I would recommend wrapping in foil to serve, like a Christmas cracker, so that it holds its shape and makes less mess.
Slide the second omelette from the pan onto the second wrap and repeat.