Spanish Omelette with Parsnip
If you’d prefer to still use potatoes, you can still use this recipe and swap the parsnip for one potato or one sweet potato.
This makes a delicious and nutritious breakfast or light lunch recipe.
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2 tspcoconut oil
1parsnip, finely diced
0.5red onion, sliced
1spring onion, finely sliced
0.5juice from lemon
1 Tbspfresh parlsey
How to Make Spanish Omelette with Parsnip
- 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.