Capsicum omelette with beetroot and tomato salsa

Serves: 2

Time to make: 25 mins

Ingredients

Omelette
1 medium potato, peeled, diced
2 teaspoons olive oil, plus spray oil
2 spring onions, or 1 shallot, finely chopped
1 red capsicum, diced
1 yellow capsicum, diced
½ teaspoon dried oregano (or 2 teaspoons chopped fresh leaves)
4 eggs
pinch of salt and pepper
⅓ cup frozen peas
Salsa
2 (80g) cooked beetrootbeetsX
2 medium tomatoes
2 teaspoons oil
1 tablespoon red wine vinegar
3 tablespoons chopped mint
To serve
1 ½ cups baby spinach leaves
2 tablespoons grated parmesan

Instructions

Stay Awake

1 Cook potato in microwave for 3 minutes on high. Heat oil in a non-stick pan and sauté potato, spring onion, capsicum and oregano for 6—7 minutes, stirring occasionally. Add a little water if the veges begin to stick.

2 Beat eggs together; season. Add to pan, then add veges (cook as two separate omelettes, using a small pan, or make one large omelette in a larger pan).

3 Flatten out mix, using a spatula. Cover with a lid and cook for 5 minutes until omelette is set.

4 Mix salsa ingredients together. Season to taste.

5 Turn the omelette(s) onto a plate. Top with spinach leaves and parmesan and serve with salsa.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 23 g

Total fat 25 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 19 g

Dietary fibre 8 g

Sodium 360 mg

Calcium 210 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.