Capsicum omelette with beetroot and tomato salsa

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

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

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 442cal

Kilojoules 1850kJ

Protein 23g

Total fat 25g

–Saturated fat 6g

Carbohydrates 30g

–Sugars 19g

Dietary fibre 8g

Sodium 360mg

Calcium 210mg

Iron 5.5mg

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.

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