- Preparation time: 00:25'
- Servings: 2
|4||California Prunes, chopped finely|
|1||large Spanish onion, sliced|
|1||medium potato, diced into 1cm cube and par boiled|
|1/2||red chilli, finely sliced|
|small bunch||coriander, chopped|
|3||large eggs (4 if medium)|
|1 tbsp||olive oil|
|to taste||salt & pepper|
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
California Prunes is a Vegetarian Society approved product. If you are a strict vegetarian following this recipe please ensure that you opt for vegetarian cheese, free-range eggs and vegetarian vinegar.
Heat the oven to 160C.
Add the oil to a non-stick frying pan and cook the sliced onion on a medium heat until dark brown caramel colour.
Add the chopped prunes and chilli, potato and a handful of chopped coriander.
Mix well and season. Remove from the heat and cool for a few minutes.
Whisk the eggs and season. Stir into the onion mix and cook on a low heat until the eggs are beginning to set. Place in the oven for a further 4 minutes to finish.
Serve with a sliced tomato and shallot salad.