This is a short scrap which is perfect for those of you looking for a quick and healthy meal.
I must confess, this recipe was a fluke really as I was simply looking for a way to get rid of a few leftovers and bits in the fridge but the end result was pretty tasty so I thought I’d post it here. I used a few cooked baby potatoes in the omelette which I sliced and layered in the egg but there were too few to make a Spanish omelette (or tortilla de patatas) but the combination worked really well and as I said before it’s quick and full of protein and vegetables.
I use coconut oil as it is a healthy alternative to olive or vegetable oil but it also gives the omelette a subtle nutty sweetness – which I love.
3 eggs half a cup of milk lean ham cooked beetroot (without brine) frozen peas mixed rocket leaves feta cheese spring onion paprika salt & pepper baby potatoes 1 tomato coconut oil
- Chop the spring onion, tomato, beetroot and potato into bite sized pieces.
- Place chopped onion, tomato, beetroot and the peas into a bowl and add the eggs.
- With your hands simply tear the rocket leaves into pieces and add it to the bowl.
- Add the milk and mix. Add a little salt & pepper and mix once more until the eggs are well scrambled.
- Chop or crumble feta into the omelette mixture.
- In a pan, heat the coconut oil.
- Pre-heat the grill, which will be used later.
- Once the pan is hot tip the mixture into the pan and reshuffle the chopped vegetables and leaves so they are evenly distributed in the omelette.
- Sprinkle paprika on top of the cooking omelette
- Keep the pan on high heat and let the bottom of the omelette cook for about 2 mins.
- Chop the ham into pieces.
- When you see that the sides of the omelette are lifting away – scatter the ham on top of the omelette.
- Take the pan off the heat and place it into the grill to cook the top of the omelette. It should take about 2 mins, the egg will be cooked and the ham will have crisped slightly
- Remove pan from grill and slide the omelette on to a plate. Dig in!
TIP: a little drizzle of balsamic vinegar on the omelette works well too as it compliments the feta and beetroot combination. It’s eggceedingly good! (yeah, I’ll see myself out …)