6.2.14

Spanish Omelette with Dill and Sweet Potato

**from the Honestly Healthy cookbook**

Had a couple hours to spare this morning so decided to prep my dinner while I made breakfast!

Tonights dinner is:

Spanish Omelette with Dill and Sweet Potato




Serves 4 as a lunch or 2 as a dinner 

Ingredients 


200g sweet potato, quartered lengthways and thinly sliced
2 tbsp olive oil
6 eggs
30g red pepper, deseeded and cut into strips
2 tbsp finely chopped dill
pinch of himalayan pink salt
mixed leaf salad, to serve

Method

Preheat oven to 170 degrees C / 340 F / gas mark 3.5.

Arrange the sweet potato on a baking sheet and drizzle with olive oil. Bake for 20 minutes until tender. Leave the oven on after.

Beat the eggs in a large bowl and add the sweet potato slices, red pepper , dill and pinch of salt.

Grease an oven proof frying pan and heat over a low heat. Add the egg mixture to the pan and cook, loosening the edges every 30 seconds with a spatula. When the eggs have set about 5mm from the edge of the pan transfer to the oven and cook for 15 - 20 minutes. to test whether the omelette is cooked, press the top with a palette knife - no egg should ooze out.

Serve warm or cold with a mixed leaf salad!

Let me know if you try it and what you think! The taste test for me is tonight! 


Elle :) x

4 comments:

  1. Yum! I grew up eating traditional spanish omelets, so this looks amazing. I'm not sure about the dill, I'm not a big fan.

    ReplyDelete
    Replies
    1. Let me know what you think! I don't think I have had a traditional spanish omelette so I have nothing to compare it to! :) x

      Delete
  2. This looks super easy and simple. I might give it a go less capsicums. Might have to half the recipe for a single serve

    ReplyDelete
    Replies
    1. Yup it's really versatile! You can use any other veg you have in your fridge! You can also put half in the fridge and eat hot or cold whenever you are ready! I took my second half into work for lunch the next day! :) x

      Delete

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