Protein Galettes

Preparation

• 1

  Whisk the water, pancake mix and egg in a jug to get a thin, smooth batter. Brush a medium, non-stick skillet with a thin layer of oil and warm over a medium heat on the stove.

• 2

  Pour in ~60ml (¼ cup) of the batter, swirling the pan to make a thin crepe which coats the base of the whole pan. Leave to cook until golden underneath then flip and let the other side cook until set. Remove to a plate. Repeat with all of the pancake batter.

• 3

  Keep the frying pan on the heat and brush with a bit more oil. Crack in a couple of eggs and fry over a medium-low heat until the underside is cooked but the top is still slightly wet. Remove to a plate and set aside. Repeat with the rest of the eggs.

• 4

  Wilt the spinach by placing it into a pot with a lid on, over a medium-low heat for 2-3 minutes. Remove from the heat.

• 5

  To assemble each galette: Take one crepe, place into a non-stick frying pan on the stove over a medium-low heat. Add ⅙ of the spinach, 1 slice of ham and 10g of cheese. Add one of the part-cooked eggs and fold the edges of the crepe in to make a square. Cover with a lid and cook until the top of the egg is set. Remove from the pan to a plate.

• 1

  Enjoy!