KIMCHI OMELETTE BAGUETTE
We reckon the best bit about a baguette is the crust – and of course, the doughy inside is where the calories are. So, the answer is to remove the soft inside and then you have a lovely crunchy sandwich to fill with this tasty kimchi omelette or whatever else you choose.
SERVES 2
● 50g (1¾oz) cabbage (white or green pointed), very finely shredded
● 1 medium carrot, coarsely grated or cut into matchsticks
● 1 spring onion, finely chopped
● 3tbsp kimchi (see tip above right), drained and finely chopped
● 4 eggs
● Sea salt and black pepper
● 2tsp butter
● 25g (1oz) Cheddar, grated
TO SERVE
● 2 x 15cm lengths of baguette (or similar)
● A few drops of sesame oil
● A few slices of cucumber
● A few coriander sprigs
● Chilli sauce, chilli jam or ketchup
First prepare the pieces of baguette. Split them in half lengthways and remove most of the soft bread inside. You can dry this out and use it for breadcrumbs – no need for any waste. Divide the cabbage, carrot, spring onion and kimchi between 2 bowls. Beat 2 of the eggs and add to one of the bowls, then beat the remaining eggs and add to the other bowl. Mix thoroughly and season with salt and pepper.
Heat 1tsp of the butter in an omelette pan. When it has melted, add the contents of one of the bowls, swirling the mixture around to coat the base of the pan, then leave to cook until the underside is browned. Carefully flip over to cook the other side.
Sprinkle over half the cheese, so it starts to melt on the top side. Now fold the omelette over, so the cheese is in the centre. Repeat the process with the second batch of ingredients.
Pile the omelettes into the baguettes and dress with a few drops of sesame oil, the cucumber and coriander, followed by the chilli condiment or ketchup of your choice.
INFO PER SERVING CALORIES 480 PROTEIN 25g CARBS 60g SUGAR 8g FAT 14g SATURATED FAT 3.5g FIBRE 6.5g SALT 1.6g