Chilli & Pepper Omelette with Avocado Potato Salad
This filling omelette and potato salad recipe is great served for lunch or dinner.
320g FAGE Total
750g baby new potatoes, halved if larger than
4 tsp roughly chopped coriander
1 large ripe avocado, peeled, stoned & diced
Zest & juice of 1 lime
For the Omelette:
80g FAGE Total
5 tsp sunflower oil
2 small onions, finely sliced
2 large chillies, finely chopped
2 large peppers, chopped
8 medium eggs
40g finely grated Parmesan
- Boil the potatoes for 12-15 minutes until tender, then drain and cool.
- Heat 1 tsp oil in a large frying pan, add the onion and cook for 3 minutes until just softened. Add the chillies and pepper and cook for 5-6 minutes. Take off the heat.
- Whisk the eggs with 80g FAGE Total yoghurt and season well. Heat 1 tsp oil in a medium non-stick frying pan, and add the egg mixture to cook the omelette. Add a quarter of the pepper mixture and 10g of Parmesan. Cook for 1 minute further until deep golden, fold and transfer to a warmed plate.
- Repeat to make a further 3 omelettes and until all of the mixture has been used.
- Mix the cooled potatoes with coriander, the yoghurt, avocado, lime zest and juice, season and serve with the omelettes.
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