Take the Spanish omelette to another level with this healthier version, which uses sweet potato and turkey bacon and makes up four of your five-a-day
INGREDIENT :
180g sweet potato, peeled and cut into 2cm chunks
5ml olive oil
55g onion, sliced
140g red pepper, diced
1 garlic clove, grated
5 slices turkey bacon, sliced
1 rosemary sprig (optional)
5 eggs (1 whole egg and 4 egg whites)
2 handfuls green salad leaves
150g 0% fat Greek yogurt
RECIPE DIRECTION :
Heat oven to 180C/160C fan/gas 4. Heat the sweet potato chunks in the microwave for 3 mins, leave to rest for 2 mins, then heat again for a further 2 mins, by which time they should be cooked through and soft.
Meanwhile, heat the oil in a nonstick ovenproof frying pan over a medium-high heat. Add the onion, pepper, turkey, garlic and rosemary (if using), and cook for 2-3 mins. When the potatoes are ready, add them to the pan as well.
Beat the egg and egg whites together, then pour into the frying pan. Use a spatula to move the eggs around, scraping it up from the base, for 1-2 mins or until there is a good proportion of cooked egg in the pan and the ingredients are well mixed. Put the pan in the oven and heat until the egg is cooked through. Slide the omelette from the pan and enjoy with a side salad and a good dollop of yogurt.
