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spanish omelet for one

I meant to post this recipe awhile ago but just got around to it. Now my sister is back on the Bright Line way of eating so this is for her to give her one of my favorite options for breakfast. This couldn't be simpler and if you prepare your potatoes ahead of time like I do and keep them in the fridge, your morning breakfast can literally be made in about 5 minutes!

So to start, you need to clean and scrub your potatoes. I like to use the baby dutch over potatoes because I think that they are cute and but you really could use any potato that you want. I like to thinly slice the potatoes about 1/4" thick - try and take some time here to get them fairly even so that they will cook evenly. Once that is done, put them in a deep saucepan in cold, salted water, making sure that all the potatoes are covered and bring to a boil. Once they are tender, you can drain them and keep them in the fridge for the mornings. That literally was the hardest, most time consuming part of this recipe!


Next, it's as easy as making a simple omelet. The recipe that I have below is a plain Spanish omelet but you can certainly dress them up anyway that you want to. If you are trying to get some veggies into your morning, feel free to add as many vegetables as you want! Really couldn't get much simpler than that.

How good does that look?


Spanish Omelet for One


INGREDIENTS:

4oz potatoes, sliced and boiled

avocado spray (optional - if you have a really good non-stick pan, you don't need to add any fat)

2 eggs

1/4 tsp Spanish paprika

1/4 tsp sea salt

1/4 tsp garlic powder

freshly ground pepper, to taste


DIRECTIONS:

  1. Scrub, clean and thinly slice potatoes to about a 1/4" thickness. In a deep saucepan, add cold water and liberally salt it. Add sliced potatoes in and boil until fork tender. I like to make a lot and keep refrigerated for a few days worth of these omelets during the week. For this recipe, weigh out 4 oz.

  2. In a non-stick skillet on medium heat, spray the pan lightly with the avocado oil. Once hot, add your potatoes in a single layer on the bottom and let them cook for a minute.

  3. In the meantime, scramble your eggs with the spices. Pour the egg mixture on top of the potatoes and let cook until the eggs firm up.

  4. Using a large spatula (or be brave like me and flip the pan! (video evidence below)), gently flip the omelet over and cook the other side for a few seconds.

  5. Serve warm with 6oz of sliced fruit and voila! All done!

For Bright Line purposes, this yields: 1 Fruit, 1 Protein, 1 Grain and 1/2 fat (oil).


Check out this amazingness:

I mean! Is there anything else to learn at this point? Maybe.



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