Baked pea, leek & goat’s cheese omelette
This easy omelette is served with paprika-spiced sweet potato wedges.
Sweet potato, raw
380 g, skin on, cut into thin wedges
2 medium, trimmed and thinly sliced
Peas, fresh or frozen
150 g, frozen
Egg, whole, raw
8 medium, raw
Calorie controlled cooking spray
½ teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potatoes on a large baking tray and mist with cooking spray. Scatter over the paprika, season to taste and bake for 40 minutes, turning halfway, until crisp and golden.
- Meanwhile, mist a medium, nonstick ovenproof frying pan with cooking spray and put over a medium heat. Fry the leeks for 8-10 minutes until softened. Add the peas to the pan and cook for 1 minute, then remove from the heat and set aside.
- Crack the eggs into a large jug, season to taste and whisk until just frothy. Pour over the leeks and gently stir to combine. Crumble over the goat’s cheese and transfer to the oven. Cook alongside the wedges for 15-20 minutes, until the egg is set.
- Cut the omelette into wedges and season with freshly ground black pepper. Serve with the sweet potato wedges on the side.