Easy Potato Omelette Recipe

The Easy Potato Omelette is a simple yet satisfying dish, featuring tender potatoes and eggs cooked to perfection. It’s a quick and delicious meal, perfect for dinner.

Ingredients

4 medium potatoes, cubed
4 small pieces of pumpkin, cubed
Olive oil spray
2 large onions, diced
4 cloves garlic, crushed or 2 tspn pre-crushed
1 capsicum, sliced
6 medium eggs
1 cup skim milk
2 zucchinis, grated
1 cup reduced fat grated cheese
4 large lettuce leaves, torn into small pieces
2 medium carrots, sliced into sticks
1 lebanese cucumber, sliced
1 large celery stalk, sliced

Method

Microwave potato and pumpkin on high until cooked, approximately 2-6 minutes.
Heat non-stick frying pan over medium heat and spray lightly with oil spray.
Add onion and garlic and brown.
Add potato, pumpkin and some of the capsicum and stir fry until browned then turn heat to low.
Whisk eggs with skim milk and pour mixture over the vegetables.
Lift sides of omelette with an egg flip to prevent sticking.
Top with a grated zucchini and cheese and continue to cook over low heat until mixture sets.
Fold omelette over in half and reduce the heat.
Toss shredded lettuce, carrot, remaining capsicum, celery and cucumber together in a salad bowl.
To serve, place the Portion Control Disc on top of a dinner plate. Cut the omelette and place into BOTH the protein and the carbohydrate section. Fill the vegetable and salad section with the salad.
Remove the Disc.
Dress salad with a low fat dressing if desired.