Spanish Omelette With Parsnip

Spanish Omelette With Parsnip

1 Comment

Spanish Omelette With Parsnip
Spanish Omelette With Parsnip

"We really love spanish omelettes because they’re super tasty, healthy and really quick and easy to make. Traditional Spanish omelettes are made using potatoes. We’ve decided to mix things up a little bit with this version and substitute the potatoes for parsnips, so it’s a great nutritious recipe for someone who wants to cut back on carbohydrates. If you’d prefer to still use potatoes, you can still use this recipe and swap the parsnip for one potato or one sweet potato. This makes a delicious and nutritious breakfast or light lunch recipe."

NotesSee more recipes here -


Preparation Time5 min

Cooking Time10 min


  • 3 eggs
  • 2 egg whites
  • 2 teaspoons coconut oil
  • 1 parsnip, finely diced
  • 1/2 red onion, sliced
  • 1 spring onion, finely sliced
  • 15 grams spinach
  • 1/2 lemon (juice)
  • 1 teaspoon Fresh parsley to garnish
  1. Add 1 teaspoon of coconut oil to a frying pan and gently fry the red onion and chopped parsnip for 5 minutes (until softened), then add in the spring onion and fry for a further 2 minutes. Add the eggs, egg whites and lemon juice to a mixing bowl and whisk, then add in the vegetables from the frying pan and the spinach.

  2. Add another teaspoon of coconut oil back into the frying pan and pour in the egg mixture. Fry for 1-2 minutes (until the bottom has browned slightly) then flip and fry the other side. Garnish with fresh parsley and serve.

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Spanish omelettes are like frittata, so versatile and absolutely delicious. We had ours for brunch this past weekend and everyone in the family was very happy with it. I used sweet potato because we had no parsnips and I also tossed in some chopped red bell pepper which needed to be used. It was oh sooo gooood just like Spanish omelette always is.


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