
Ingredients-Serves 1
2 whole eggs and 1 egg white
100g new potatoes
Half an onion
Half a pepper
30g Spanish chorizo
Oregano
Salt & pepper
Method
Pre cook your potatoes, slice them and set aside. Beat your egg mixture. In a warm pan, add some one cal oil spray and add the vegetables and chopped chorizo (chop small so it goes further!), cook off for 5-7 minutes then pour over the egg mix. Cook for around 4 minutes. Add a sprinkle of oregano to the omelette then place the pan (make sure it's oven proof) into the oven for 5-ish minutes or until golden at 180*
Nutritional information
Approximate Calories per serving: 407
C 26.5g
F 22.4g
P 25g
To make this vegetarian you can use a plant based meat substitute
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