A Quiet Night In Light (part 2) - Spanish bean omelette

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Spanish bean omelette

·         Serves 2

·         Time to make 30 min

Description: Flat-leaf parsley

Flat-leaf parsley

Ingredient

·         Olive-oil spray

·         1 red onion, sliced

·         1 red chilli, finely sliced

·         2 medium Carisma potatoes, peeled, sliced

·         1 x 220g can reduced-salt baked beans in tomato sauce

·         ½ x 250g punnet cherry tomatoes, halved

·         4 eggs

·         ¼ cup chopped flat-leaf parsley

Recipe

1.    Set a small non-stick ovenproof frying pan over medium heat and spray with olive oil. Add onion and chilli to pan; cook for 2-3 minutes, or until soft. Set aside.

2.    Spray frying pan with oil again. Add potato to pan, in batches, and cook for 3-4 minutes per side, or until slices are just soft.

3.    Spray frying pan with oil again. Arrange half of the potato, slightly overlapping slices, in base of pan. Top potato slices with half of the onion-chilli mixture; spoon baked beans over mixture. Top baked beans with remaining potato; top potato with remaining onion-chilli mixture. Arrange half of the cherry tomatoes on top of mixture.

4.    Whisk eggs with ¼ cup water in a large bowl; season with black pepper. Pour egg mixture into pan and reduce heat to low. As omelette sets, gently lift edge to let any raw egg run underneath; repeat 2-3 times. Cook for 10-5 minutes, or until almost set.

5.    Scatter omelette with chopped parsley and serve immediately.

Per serve 1530kJ/366cal Protein 21.2g Total Fat 15.4g Sat Fat 3.8g Carbs 31.1gSugars 8.8g Fibre 8.6g Sodium 224mg Calcium 110mg Iron 5.1mg

Description: Celebrate good health with this colourful chilli-warmed fiesta!

Celebrate good health with this colourful chilli-warmed fiesta!

 
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