Omelette Pancakes with Tomato

Ingredients

• Egg (2 large)
• Basil (3 leaves)
• Canola Oil (1 tsp)
• Sweet Yellow Peppers (1 pepper, large (3-3/4" long, 3" dia))
• Garlic (1 clove)
• Cider Vinegar (0.5 tbsp)
• Canned Tomatoes (200 g)
• Bread (1 slice)

Instructions

1. First make the sauce. Heat oil in a large frying pan, and fry the pepper and garlic for 5 minutes to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a quarter of a can of water. Cover and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick .
2. Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 minutes until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Scatter with basil. Serve with bread or salad on the side.