LOSE IT-04.2019

VOLUME 30 LOSE IT! 65

FOOD

1. Crack the eggs into
   a large bowl; add ¼ cup
   water and season. Whisk
   well to combine. Set
   aside.


2. Heat a frying pan, add
   1 tbsp coconut oil, toss
   in the prawns, season
   and cook until browned.
   Remove from the pan. Add the
   halloumi strips and cook until
   golden on each side, set aside.


3. Add remaining coconut oil to
   a 24cm non-stick frying pan, add

HALLOUMI &

PRAWN TORTILLA

SERVES 4

YOUR 5 KEY

1. 12 jumbo eggs


2. 300g prawns, peeled,
   with tails intact


3. 220g halloumi, sliced


4. 200g broccoli stems,
   blanched


5. 30g watercress

2 tbsp coconut oil

¼ of the egg mixture, swirl around

the pan to cover, add ¼ of the

prawns, halloumi and broccoli

onto one side of the set egg

mixture, flip the other side over

the ingredients, and then slide

tortilla onto a serving plate.

Repeat with remaining ingredients.

4. To serve: Serve hot, scattered
   with watercress. Q

KEEP ON TRACK per serving

FAT 40G CARBS 1G PROTEIN 57G

FO

OD

AS

SIS

TA

NT

:^ T

AN

I^ K

IRS

TE

N