[Sticky] Omelette Prawn Fajitas

So very tasty and can easily be adapted to low FODMAP.

Ingredients:

• 1 tbsp olive oil/diet compliant fat of your choice
• 1 medium red bell pepper, sliced into strips
• 1/2 large yellow bell pepper, sliced into strips
• 1/2 small red onion, thinly sliced
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp lime zest
• 1 tsp lime juice
• Sea salt and pepper to taste
• 200g/7 oz. raw peeled king prawns
• 4 medium eggs
• 1 large avocado, thinly sliced
• 2 tbsp fresh coriander, chopped

Optional to serve

• Sour cream
• Chopped Spring onions/scallions
• Grated cheddar cheese

Notes

To make this recipe low fodmap, swap the red onion for sliced spring onions/scallions – green parts only. Adjust the serving size of avocado to suit your tolerance. 

Method: Number of Servings 2 / Prep Time 10 Minutes – Cook Time 20 Minutes

1. Heat a tablespoon of oil/fat in a frying pan/skillet over a medium heat. Add the pepper strips and onion and pan fry for 3 minutes to start to soften.

2. While the peppers are cooking, mix the spices and lime zest together in a small bowl with a generous pinch of salt and pepper. You can add more or fewer spices and seasonings to suit your personal taste.

3. Add the prawns to the frying pan/skillet. Sprinkle over the spice mix and drizzle over the lime juice. Stir well to combine, coating the prawns and vegetables in the seasoning. Cook for 5-7 minutes, stirring regularly until the prawns have turned pink and are completely cooked through.

4. While the prawns are cooking, crack the eggs into a bowl. Season with a generous pinch of salt and pepper. Beat to combine until smooth.

5. Lightly grease a separate non stick skillet and heat over a medium/high setting. Once the pan is hot, pour in half the beaten egg mixture, swirling immediately to coat the base of the frying pan/skillet in a thin layer. Cook the egg through until set. Remove from the heat. Very carefully use a flat silicone spatula to ease the egg tortilla out of the pan and onto a plate. Repeat this process with the remaining beaten egg, so you have two egg wraps.

6. Divide the sliced avocado between the centre of the two egg wraps. Divide the prawn and pepper mixture evenly between the two wraps along the centre and scatter with the fresh coriander. Add any additional toppings of your choice.

Fold the egg wrap around the filling to serve.

Nutritional Information Per Serving:

• 16g carbs
• 7g fibre
• 27g fat
• 38g protein
• 500 kcals