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Tasty veg omelette
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Total Time:
40 minutes
Two eggs provide a day's worth of vitamin B12 and three of your 5-a-day in a protein-packed meal.
Ingredients:
  • 150 g potatoes
  • olive oil
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 4 large free-range eggs
  • 1 handful of frozen peas
  • 2 large ripe tomatoes
  • ½–1 fresh red chilli
  • 1 lemon
  • 2 handfuls of rocket
  • 15 g Parmesan cheese
  • Tabasco chipotle sauce optional
Instructions:
  • Begin by washing 150g of potatoes and chopping them into 1cm dice. Heat a 25cm non-stick frying pan with 1 tablespoon of oil over medium heat, add the diced potatoes with a splash of water, and toss well. Peel and dice 1 red onion, 1 red pepper, and 1 yellow pepper into 1cm pieces, then add them to the pan. Cook gently for 15 minutes on medium-low heat until softened and lightly golden, adding water as needed and stirring regularly. In a bowl, beat 4 eggs with a pinch of salt and black pepper for 2 minutes until fluffy. Add 1 handful of frozen peas to the pan, pour in the egg mixture, and mix thoroughly with a rubber spatula. Cook briefly, then flatten the mixture, cover, and cook for 5 minutes until set. Blend 2 large ripe tomatoes, deseeded chili, lemon juice, salt, and pepper to make salsa. Flip the omelette onto a plate, top with rocket dressed in lemon juice, and grate 15g of Parmesan on top. Serve with the salsa and a drizzle of Tabasco chipotle sauce.

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