Capsicum omelette with beetroot and tomato salsa

Serves: 2
Time to make: 25 mins

Total cost: $ 10.80 / $ 5.40 per serve

(at time of publication)

Capsicum omelette with beetroot and tomato salsa

Ingredients
Nutrition Info.(per serve)

Omelette
1 medium potato, peeled, diced
2 teaspoons olive oil, plus oil spray
2 spring onions, or 1 shallot, finely chopped
1 red capsicum, diced
1 yellow capsicum, diced
1/2 teaspoon dried oregano (or 2 teaspoons chopped fresh leaves)
4 eggs
pinch of salt and pepper
1/3 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 1/2 cups baby spinach leaves
2 tablespoons grated parmesan

Nutrition Info

Kilojoules 1850kJ
Calories 442cal
Protein 23g
Total fat 25g
Saturated fat 6g
Carbohydrates 30g
Sugars 19g
Dietary fibre 8g
Sodium 360mg
Calcium 210mg
Iron 5.5mg

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.

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Author:Sarah Swain

First published: Oct 2016