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Spanish omelette

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Spanish omelette

PREPARATION20 mins

COOK30 mins

SERVE50 mins

6 6 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS(1) 250g (2) 500g sweet potato, cut into cubes

1 tsp 2 tsp reduced-fat canola spread 1 brown onion, cut into thin wedges1 red capsicum, cut into 1cm pieces

1 2 garlic cloves, crushed100g 200g baby spinach leaves

2 4 eggs, lightly beaten1 2 egg whites, lightly beaten

40g 80g lean bacon, fat trimmed, thinly sliced

METHOD1. Place the sweet potato in a medium saucepan. Add enough water to cover. Bring

to the boil. Boil, uncovered, for 5 minutes or until just tender. Drain. Cool.2. Melt the spread in a medium non-stick frying pan over medium heat. Cook the

onion, capsicum and garlic for 5-10 minutes or until soft. Add the spinach and stir until wilted. Stir in the sweet potato, eggs and egg whites until combined. Season with salt and pepper.

3. Lightly spray a large deep non-stick ovenproof frying pan with oil and heat over medium heat. Lightly spray a small deep non-stick ovenproof frying pan to serve 2. Add the sweet potato mixture and reduce heat to low. Cook, covered, for 8-10 minutes or until the base is golden and set.

4. Heat a grill on medium-high. Grill the omelette for 5-7 minutes or until the top is golden and set. Allow to cool in the pan for 5 minutes. Heat a non-stick frying pan over medium heat. Lightly spray with oil and cook the bacon until crispy. Cut the omelette into wedges and serve with the bacon.

Serving suggestion: 0 SmartPoints® grilled cherry tomatoes.

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