One Pan Healthy Spanish Omelette2015-12-14
- Servings : 3
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
If you’re looking for a super simple & quick, healthy breakfast that is perfect for after a work out and requires minimal washing up, then you’ve found it!
This dish can serve 2-4 people, depending on how many eggs or potatoes you use (and how big your appetite is!) and you can easily bulk it out with more vegetables of your choice. The recipe below served 2 people plus 1 lunch serving for the next day (scroll down for my lunch prep picture!) – it reheats in just a couple of minutes!
To make this dish lower in calories and fat, replace 1-2 of the whole eggs with egg whites – egg whites are 100% protein (4g) and contain just 16 calories. You can even buy Liquid Egg Whites in a bottle (30ml = 1 medium egg white) – which means no more throwing yolks away!
Before this recipe I’ve never thought of buying tinned potatoes, but they are such a great cupboard staple and are perfect for reducing cooking time and washing up! – This recipe is also perfect for student living – breakfast, brunch, lunch or dinner!
- 4 cooked new potatoes (fresh or tinned)
- 4 eggs
- 75ml milk (approx 1 tbsp per egg)
- 1 pepper - sliced
- 2 spring onions or 1 onion - sliced
- 100g slices beans/sugar snap peas
- Optional: 60g grated mozzarella*
- Salt & Pepper
- Rapeseed oil for frying**
*Mozzarella cheese has less fat than cheddar cheese – I bought mine already grated for ease!
**I use Rapeseed Oil (vegetable oil) for cooking savoury dishes because of it’s heart healthy properties! Nutrition information excludes oil!
Heat a non-stick pan & add your oil before lightly frying the pepper & onion(s) until soft.
Either add the beans to the pan or steam them in the microwave for 2-3 minutes before adding.
Slice your baby potatoes and scatter around the pan.
Beat the eggs with the skimmed milk and pour all over the vegetables and potatoes, season with salt & pepper.
Heat the omelette for a few minutes until you can see the edges cooking, scatter the omelette with cheese (optional) and pop the omelette under the grill for a couple of minutes until golden brown/to your liking.
Serve with a side salad.. and enjoy!
This dish is also perfect for lunch the next day too!
*With fresh baby potatoes & light feta cheese instead of mozzarella (thanks to little sis for this!)
*This is the picture that inspired this recipe – Rachel used sugar snap peas, bacon & feta cheese.. and she has her left-overs cold the next day for lunch!
*This recipe used broccoli & parmesan instead of mozzerella!
*With mushrooms, peas, onion, pepper, feta & sweet potato!
*This blog post contains affiliate links. Please read my disclaimer page for more information.
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This information is per serving.