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Spanish omelette

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Eggs chicken white - 4 large
Sweet potato sliced - 120g
Spinach - 94g
Onions red - 49g
Eggs chicken whole - 1 small


  1. Wilt spinach by pouring over freshly boiled water in a colander, cool and squeeze out water.
  2. Heat grill to high. Gently cook the onion and potato in a non-stick pan for about 10 mins until the potato is soft.
  3. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
  4. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top.