Breakfast
Herb Omelette with Potatoes
A filling protein breakfast of four eggs, soft potato cubes and fresh herbs. Set slowly over low heat, the omelette turns out especially tender and mild.
- Vegetarian
- Gluten-free
- High-protein
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Ingredients
- 4 eggs
- 200 g cooked potatoes
- 3 tbsp parsley and chives
- 1 tsp rapeseed oil
- 1 pinch salt
Method
- Cut the cooked potatoes into small cubes.
- Whisk the eggs with a pinch of salt and the herbs.
- Warm the oil gently in a non-stick pan and heat the potatoes through.
- Add the eggs and let set into a soft omelette over low heat.
Why this recipe is gentle
Eggs and potatoes together deliver plenty of protein and keep you full for hours. Just one teaspoon of rapeseed oil, fresh parsley and chives instead of onion or garlic, and gentle cooking over low heat keep the omelette lower in fat and easy to enjoy.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Warm the pan gently – too much heat makes the omelette firm and drier.
- Use cooked potatoes from the day before to save time and keep the cubes nice and soft.
- Salt sparingly and watch the portion; fat level, portion size and personal triggers influence individual tolerance.
