Spanish Omelette With Parsnip

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Garnish with fresh parsley and serve.

* Per serving · 4 servings · Values may vary.

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