Vegetable Omelete with Garlic Mayonnaise
|Onion||1⁄2 Small, peeled and chopped|
|Red pepper||1⁄2 Medium, deseeded and diced|
|Frozen peas||50 Gram|
|Cooked potatoes||75 Gram, cut into small pieces (New Potatoes)|
|Eggs||6 Large, beaten|
|Fine sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Garlic||1⁄2 Clove (2.5 gm), peeled and crushed|
|Rocket leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Freshly squeezed lemon juice||1 Tablespoon|
|Olive oil||1 Teaspoon|
# Mix the garlic mayonnaise ingredients in a small bowl and put aside. To make the omelette, heat the oil in small, non-stick frying pan. Add the onion and fry gently for 1 minute. Add the pepper and cook for a further minute, stirring occasionally. Season.
# Stir in the peas and potatoes. Season the beaten egg with salt and pepper and pour over the vegetables. Cook over a medium-low heat for 4-5 minutes until almost set and golden brown on the underside.
# Place the pan under a preheated hot grill and cook until the top of the omelette is golden and set. Remove pan from the heat, loosen the edges and turn out onto a board. Cut into thick wedges and divide between two plates.
# Toss the rocket leaves with a little lemon juice and olive oil. Season. Serve the omelette hot or cold with rocket leaves and garlic mayonnaise.
Serving size: Complete recipe
Calories 840 Calories from Fat 530
% Daily Value*
Total Fat 59 g90.7%
Saturated Fat 12.2 g61.2%
Trans Fat 0 g
Cholesterol 1290.3 mg430.1%
Sodium 939.9 mg39.2%
Total Carbohydrates 35 g11.6%
Dietary Fiber 7.6 g30.4%
Sugars 10.4 g
Protein 44 g88.5%
Vitamin A 103.7% Vitamin C 175.6%
Calcium 23.7% Iron 64.8%
*Based on a 2000 Calorie diet