Meal Planner

David spanish omelette


Eggs are a great source of protein, so this dish is a brilliant way of getting protein and plenty of veg into your diet. This omelette provides everything a healthy dish should: protein, slow-release energy and plenty of vitamins and minerals from the colourful vegetables. 

Preparation time: 10 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 4 medium Eggs
  • 50 g Mushrooms
  • 0.5 - Onion
  • 1 tsp Paprika
  • 1 tsp Rapeseed Oil
  • 0.5 - Red Pepper
    diced (add as much colour as you wish)
  • 1 pinch Salt
  • 1 handfull Spinach
  • 150 g Sweet Potatoes
    peeled and finely diced


  1. Preheat the grill to a medium-high heat.
  2. Heat the oil in a medium ovenproof frying pan over a medium heat. Pan-fry the diced sweet potatoes for 3 to 4 minutes, until starting to soften. The smaller you chop the sweet potato, the quicker it will cook. Add the chopped onion and let it sweat for another 2 minutes.
  3. Add the pepper and mushrooms and fry for 3 minutes, stirring continuously. Add the spinach and the paprika, if using, and mix well. Set aside a tablespoon of this mixture to use as a garnish on top.
  4. Pour the beaten eggs over the vegetables in the pan. Do not mix, but rather tip the pan so the eggs run evenly across the whole pan. Season with salt and pepper.
  5. Cook for a further 3 to 4 minutes, until the bottom begins to set, making sure the base doesn't burn. Place the pan under the grill for about 5 minutes to cook the top. The omelette is done when the eggs have completely set.
  6. Tip the omelette out onto a plate and cut into wedges to serve. Garnish with the reserved vegetables.

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