Spanish Omelette With Parsnip

READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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