Full ingredients list:
1 small potato, peeled, diced
1 teaspoon olive oil
2 shallots, finely chopped
1 small red or yellow capsicum, diced
1/2 teaspoon dried oregano
1/3 cup frozen peas
1/2 cup baby spinach
1 tablespoon grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1Cook diced potato in microwave for 3 minutes on high. Heat the oil in a non-stick frying pan, and sauté potato, shallots, capsicum and oregano for 3–4 minutes, stirring occasionally. Arrange vegies evenly over base of pan.
Step 2Beat eggs in a small bowl; season with black pepper. Pour whisked eggs over vegetables, tilting pan from side to side so that the egg coats the edges.
Step 3Add peas, cover pan with lid and cook for 5 minutes over a low heat, or until omelette is set.
Step 4Turn the omelette onto a plate. Top with baby spinach leaves and grated parmesan; serve.
About this recipe
First published: December 2016