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Author Notes: We really love spanish omelettes because they’re super tasty, healthy and really quick and easy to make. Traditional Spanish omelettes are made using potatoes. We’ve decided to mix things up a little bit with this version and substitute the potatoes for parsnips, so it’s a great nutritious recipe for someone who wants to cut back on carbohydrates.
The recipe can be found here - http://www.mynutricounter.com/recipe-spanish-omelette-with-parsnip/ —Nikki Brown
- 3 pieces eggs
- 2 pieces egg whites
- 2 teaspoons coconut oil
- 1/2 piece red onion, sliced
- 1 piece Juice from 1/2 lemon
- 1 piece Fresh parsley to garnish
- 1 piece parsnip, finely diced
- 1 piece spring onion, finely sliced
- 15 grams spinach
- Add 1 teaspoon of coconut oil to a frying pan and gently fry the red onion and chopped parsnip for 5 minutes (until softened), then add in the spring onion and fry for a further 2 minutes.
- Add the eggs, egg whites and lemon juice to a mixing bowl and whisk, then add in the vegetables from the frying pan and the spinach.
- Add another teaspoon of coconut oil back into the frying pan and pour in the egg mixture. Fry for 1-2 minutes (until the bottom has browned slightly) then flip and fry the other side.
- Garnish with fresh parsley and serve.
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