Spanish Omelette
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Total time: 20 minutes
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Serves 6
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5.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
6 - Eggs, whisked
1 - Onion
2 - Potatoes, sliced
1 - Red capsicum, diced
1 - Green capsicum, diced
1 tb - Vegetable oil
¼ tsp - Salt
¼ tsp - Black pepper
2 tb - Dhania, chopped
UTENSILS
Pan, Whisk, Serving plate, Chopping board, Knife
INSTRUCTIONS
1. Heat the vegetable oil in a pan. Add the potatoes and onions. Season with salt and pepper. Cover and cook on low heat for 10 minutes until the potatoes are soft.
2. Add the capsicums. Cook for 5 minutes.
3. Add the whisked eggs to the potato and onion. Spread evenly around the pan. Cook both sides of the omelette for 5 minutes.
4. Take the omelette out onto a serving plate and cut it into slices.
5. Garnish with the dhania and serve with any salad.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 370g
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Energy (kcal)
262.0
Carbs (g)
17.4
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Proteins (g)
6.5
Fats (g)
17.7
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Fibre (g)
5.0
