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