Spinach and Mi-Cuit Tomato Omelette with Celeriac Chips
2 large, organic, free rang eggs
200g spinanch, cooked and chopped
50g mi-cuit oven roasted, semi-dried tomatoes
15g grated parmesan cheese
salt & pepper & nutmeg to taste
Chop the tomatoes finely and mix with the well beaten eggs. Season the spinach with nutmeg and pepper.
Make an omelette in a non stick pan with the egg and tomato mix. When nearly cooked, fill with the spinach and most of the cheese.
Fold the omelette and garnish the the remaining sprinkle of cheese.
Serve with
Celeriac Chips
200g celeriac, peeled and cut into chips
spray oilve oil
seasoned salt or Old Bay
Spray the celeriac chips with olive oil, arrange in a single layer on a baking try and roast in a hot oven (gas mark 7 or 8) until cooked and browned. Shake the pan ocassionally to turn the chips. I roasted mine for about 20 minutes, but how long wil depend on hwo fat your chips
are.
Sprinkle with seasoned salt or Old Bay seasoning and serve.
Nutrition Data
Calories (kcal) 363.7
Carbohydrate (g) 33.2
Protein (g) 25.7
Fat (g) 13.4
Fibre (g) 14.1
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