Low Carbohydrate Salads Recipes - Chili Salad Omelet with Hummus Recipe

Ingredients

Serve 4

• 4 eggs

• 15ml/1 tbsp corn flour (cornstarch)

• 115g/4oz/1 cup shredded salad vegetables

• 60ml/4 tbsp chili salad dressing

• 60-75ml/ 4-5 tbsp hummus

• 4 cooked bacon rashers (strips), chopped

• salt and ground black pepper

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Method:

1. Beat together the eggs, corn flour and 15ml/1 tbsp water in a bowl. Heat a lightly oiled frying pan and pour a quarter of the mixture into the pan, tipping it to spread it out to a thin, even layer. Cook the omelet gently.

2. When cooked, remove from the pan and make 3 more omelets in the same way. Stack them between sheets of baking parchment, then chill.

3. When ready to serve, toss the shredded salad vegetables together with about 45ml/3 tbsp of the dressing. Spread half of each omelet with hummus, top with the salad vegetables and chopped bacon and fold in half.

4. Drizzle the rest of the dressing over the filled omelets before serving.