YOUR SOLIN GENERATED RECIPE
Veggie Omelette with Roasted Potatoes
Pan-seared eggs folded over sautéed spinach and peppers, served with golden-brown roasted potatoes that have a satisfyingly crisp exterior.
INGREDIENTS
2 Large Eggs
0.8 cup chopped Red Potato
1 cup Baby Spinach
1/4 cup chopped Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with one teaspoon of olive oil, sea salt, and black pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and have a crisp exterior.
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3 minutes, then add the spinach and cook until just wilted.
In a small bowl, whisk the eggs together with a splash of water and pour them directly over the vegetables in the skillet.
Let the eggs cook undisturbed for 2 minutes until the edges are set, then carefully fold the omelette in half.
Slide the finished omelette onto a plate and serve immediately with the hot roasted potatoes.