A colourful vegetarian dish that is just as good served hot as it is cold. It’s good for a picnic, too.

Time 30 minutes
Calories per portion 321 Kcal
Fat per portion 18g of which saturated 4.2g
Serves 3
Suitable for vegetarians

Sweet potato 1 large, peeled, cut in half lengthways and then into 5mm (¼in) slices
Vegetable oil 1 tbsp
Red pepper 1, deseeded and cut into thin slices
Garlic 2 cloves, peeled and crushed
Eggs 6, beaten
Salt and freshly ground black pepper
Finely chopped parsley 2 tbsp
Finely chopped coriander 2 tbsp

1 Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

2 Heat the oil in a medium frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the potato slices, and cook, stirring, for a further minute.

3 Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning. Cook the omelette over a gentle heat, pushing the cooked egg from the edge of the pan into the centre, until the egg is set all over – it will take about 10 minutes to set completely.

4 Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to lightly brown the top.

5 Serve hot or cold, straight from the pan, cut into wedges and sprinkled with the chopped herbs. A green salad makes a tasty crisp accompaniment.

Cook’s Tip
The secret behind making a good omelette is to keep the heat quite low and allow the egg to cook gently so it doesn’t toughen and become rubbery.

Recipe taken from Good Food, Fast