Spanish Omelette with Parsnip

Spanish Omelette with Parsnip

September 7, 2017

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.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: Serves 2


3 eggs

2 egg whites

2 tsp. coconut oil

1 parsnip, finely diced

1/2 red onion, sliced

1 spring onion, finely sliced

15g/0.5oz spinach

Juice from 1/2 lemon

Fresh parsley to garnish


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.

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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