This very easy to prepare recipe for a tasty prawn omelette makes a great snack or light meal.


  • 1 tbls olive oil

  • 2 cups baby spinach or kale, chopped

  • 1 tsp sea salt

  • 2 large, free range eggs

  • 2 tsp mirin

  • 2 tsp sea salt

  • Pinch of white pepper

  • 2 tbls olive oil

  • 1 tbls spring onions, chopped

  • 2 tbls coriander root, chopped

  • 1 clove garlic, chopped

  • 4 cooked prawns, shelled and sliced through the middle lengthways

  • 2 tbls coriander leaves

  • 2 pieces mountain bread or similar thin, flat bread

  • 2 tbls goats chevre

  • 1/3 cup tamari mixed with 2 tsp honey


  • 1.

    Saute the spinach in 1 tbls olive oil over a medium heat with the garlic and salt. Until it wilts, about 30 seconds. Remove from the pan.

  • 2.

    Wipe the pan out and put it back on the stove to heat. Whisk your eggs together with the mirin and salt and pepper. Add half the olive oil, spring onions, coriander and garlic to the pan. Let cook for a few seconds. Now add half the egg mix. Swirl the pan around so the egg spreads out, like a crepe. Place half the prawns on top with some coriander leaves and flip to create a half moon shape. Remove from pan and repeat with the second omelette.

  • 3.

    To assemble spread both pieces of bread with the chevre, then top with the omelette, then the greens. Drizzle with tamari then roll up firmly. Slice on the diagonal.

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