Spanish omelette
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This omelette is packed with goodies; capsicum, spinach, sweet potato and bacon. Delicioso!
Ingredients
Orange sweet potato (kumara)
500 g, peeled, cut into 1cm cubes
Reduced fat oil spread
2 tsp
Brown onion
1 medium, cut into thin wedges
Red capsicum
1 medium, cut into 1cm pieces
Garlic
2 clove(s), crushed
Baby spinach
200 g
Egg(s)
6 medium, lightly beaten
Cherry tomatoes
200 g, truss variety
Shortcut bacon
108 g, (4x30g slices) fat trimmed, thinly sliced
Wholegrain bread
4 slice(s), (4x35g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place the sweet potato in a medium saucepan. Add enough water to cover. Bring to the boil. Boil, uncovered, for 5 minutes or until just tender. Drain. Cool.
2
Melt the spread in a medium non-stick frying pan over medium heat. Cook the onion, capsicum and garlic for 5-10 minutes or until soft. Add the spinach and stir until wilted. Stir in the sweet potato and eggs until combined. Season with pepper.
3
Lightly spray a deep non-stick ovenproof frying pan with oil and heat over medium heat. Add the sweet potato mixture and reduce heat to low. Cook, covered, for 8-10 minutes or until the base is golden and set.
4
Heat a grill on medium-high. Line a grill tray with foil. Grill the omelette for 5-7 minutes or until the top is golden and set. Allow to cool in the pan for 5 minutes. Place tomatoes and bacon on grill tray and grill for 5-8 minutes or until tomatoes are slightly browned and bacon is crisp. Cut the omelette into wedges and serve with the bacon, tomatoes and bread.
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