Spanish Omelette with Parsnip
Recipe GLPR480610fe9af1b2
A delicate Spanish-style omelette featuring tender parsnip, fresh spinach, and spring onion, finished with a bright squeeze of lemon juice and garnished with parsley. This light, vegetable-forward dish serves as a satisfying main course for two.
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Ingredients
3 large eggs
2 egg whites
2 teaspoons coconut oil
1/2 red onion, thinly sliced
1 parsnip, finely diced
1 spring onion, finely sliced
15 grams fresh spinach
½ piece Juice from 1/2 lemon
Fresh parsley for garnish
Directions
Crack the 3 eggs into a mixing bowl and whisk together with the 2 egg whites until well combined and slightly foamy. Set aside.
Heat the coconut oil in a 10-inch non-stick skillet over medium heat until shimmering, about 1 minute.
Add the diced parsnip and sliced red onion to the hot skillet. Cook for 3-4 minutes, stirring occasionally, until the parsnip begins to soften and the onion becomes translucent.
Add the sliced spring onion and fresh spinach to the skillet, stirring gently for about 1 minute until the spinach wilts.
Pour the beaten egg mixture evenly over the vegetables in the skillet, gently stirring to distribute ingredients. Allow the eggs to set slightly on the bottom, about 1 minute.
Reduce heat to medium-low and cook undisturbed for 6-8 minutes until the top is nearly set but still has a slight jiggle in the very center, and the internal temperature reaches 160°F on an instant-read thermometer inserted into the thickest part.
Squeeze the lemon juice over the omelette and scatter fresh parsley on top.
Slide the omelette onto a cutting board, cut in half to serve 2 portions, and serve warm.
