Healthy breakfast: Spanish omelette with spinach & chives

July 24, 2024

Served hot or cold, a Spanish omelette is delicious, easy to make and fairly inexpensive. This recipe is for a medium sized frying pan and will make enough for about 10 slices.

Ingredients (serves 10)

500g waxy baby potatoes, such as Charlotte
15g butter
2 small onions, finely sliced
400g wilted spinach
8-9 eggs 25g pack chives
Pinch of salt

Method

• Wash and chop baby potatoes in half. Boil the potatoes until cooked through, then drain.

• Meanwhile, heat the butter in a frying pan and gently cook the onions for about 5 minutes, until soft.

• Add the potatoes to the pan and gently fry them for 3-4 minutes. Add the wilted spinach to the potatoes and onions in the pan.

• Beat the eggs in a jug with some salt, pepper and about half the chives. Pour them over the potatoes and keep cooking on the hob very gently for

5 minutes.

• Transfer the pan under a heated grill (not too hot!) until it is cooked through.

• You can check this by sticking a knife in the middle and pulling the omelette apart gently to check that the eggs have cooked.

• Turn out the omelette on to a plate and serve hot or cold, scattered with the remaining chives.

Nutrition* (per serving size of approximately 125g)

Energy: 136Kcal
Protein: 8g
Carbohydrates: 54.9g Of which sugars: 2.1g
Fat: 6.9g
Fibre: 1.6g
Salt: 0.4g
*Estimated nutritional values per serving

For more breakfast recipes visit: yakult.co.uk/breakfast

Recipe

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Healthy breakfast: Spanish omelette with spinach & chives

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