Madeleine’s Spanish Omelette

Here is nutritionist Madeleine Shaw's Spanish omelette recipe, great for a quick lunch or dinner.


Serves 1

3 eggs

1 small parsnip

1 small red onion

coconut oil

salt and pepper

1 lemon

50 g of rocket


Thinly slice your parsnip and onion into slithers using a mandolin, a peeler or a sharp knife.

First, place the onion into a frying pan with 1 tablespoon of coconut oil, then sauté the onion for 5 minutes on a medium heat.

Next, add the parsnip slithers into the pan and cook for another 5-10 minutes until they are cooked through.

In a separate bowl whisk all three eggs together with a pinch of salt and a grind of pepper.

Tip the veggies into the bowl with the eggs.

Add another tablespoon of coconut oil to the pan then add the egg and vegetable mix back into the pan, give it a quick whisk so that the onion and parsnip are evenly distributed.

Cook for a minute, until the underside is bronzed, then flip the omelette over (you can slide it onto a plate then flip it back over into the pan). We want it to still be gooey in the middle and not overcooked.

Decorate with fresh rocket and lemon juice and serve hot.

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