For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful filling of stir-fried vegetables and rice noodles.
For a folded salad omelette, grill 2 rashers of lean back bacon until crisp, then crumble or chop. Whisk the eggs with the cornflour and water as in the main recipe, but leave out the chillies. For each omelette, heat 1 tsp sunflower oil in a 20 cm (8 in) non-stick frying pan, sprinkle one-quarter of the bacon pieces evenly over the bottom of the pan and then pour in one-quarter of the egg mixture. Cook the omelettes as in the main recipe, then slide onto serving plates and leave to cool. Finely shred ½ small iceberg lettuce and mix with 2 chopped celery sticks, 1 seeded and thinly sliced red pepper and 6 chopped spring onions. Season to taste. Spread half of each omelette with 2 tbsp hummus and top with the salad mixture. Fold the omelettes over in half and serve.
Rice noodles contain no gluten and are therefore suitable for people with coeliac disease who are unable to tolerate gluten-containing food. * White cabbage contains beneficial phytochemicals including glucosinolates, which have strong anti-cancer effects.
A, B12, C * B2, E, folate, niacin, copper, selenium, zinc * B1, B6, calcium, iron, potassium