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