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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Capsicum Omelette with Beetroot and Tomato Salsa

Capsicum Omelette with Beetroot and Tomato Salsa

Omelette
1 medium potato, peeled, diced
2 teaspoons olive oil, plus spray oil
2 spring onions, or 1 shallot, finely chopped
2 red capsicum, diced
½ teaspoon dried oregano (or 2 teaspoons chopped fresh leaves)
4 eggs
pinch of salt and pepper
⅓ cup frozen peas

Salsa
2 (80g) cooked beetroot
2 medium tomatoes
2 teaspoons oil
1 tablespoon red wine vinegar
3 tablespoons chopped mint
To serve
1 ½ cups baby spinach leaves
2 tablespoons grated parmesan

Cook potato in boiling water for about 15 minutes until cooked through with a little firmness. Heat oil in a non-stick pan and sauté potato, spring onion, capsicum and oregano for 6—7 minutes, stirring occasionally. Add a little water if the veges begin to stick.

Beat eggs together; season. Add to the pan, then add veggies (cook as two separate omelettes, using a small pan, or make one large omelette in a larger pan).

Flatten out mix, using a spatula. Cover with a lid and cook for 5 minutes until omelette is set.

Mix salsa ingredients together. Season to taste.

Turn the omelette(s) onto a plate. Top with spinach leaves and parmesan and serve with salsa.

from: healthyfood.com
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