Healthy Omelette with Potato, Spinach & Pumpkin Seed Salad
A wholesome, satisfying breakfast or light lunch, this healthy omelette is packed with protein, fresh herbs, and colourful veggies. The warm potato and spinach salad adds a comforting touch, while crunchy pumpkin seeds bring texture and extra nutrition. Simple, nourishing, and ready in under 30 minutes, ideal for busy weekdays or a relaxed weekend brunch.
Sarah Butler
Sarah Butler
Recipe - Buncrana - Kavanagh's
Healthy Omelette with Potato, Spinach & Pumpkin Seed Salad
Prep Time10 Minutes
Servings2
Cook Time15 Minutes
0Ingredients
250g SuperValu baby potatoes
20g SuperValu butter
50g SuperValu spinach
40g pumpkin seeds
4 SuperValu large eggs
4 SuperValu cherry tomatoes
1 SuperValu scallion
50g SuperValu white cheddar
1 SuperValu sprig rosemary
1 SuperValu sprig thyme
SuperValu extra-virgin olive oil
50g SuperValu baby leaf salad
Directions
Ingredients
Potato & Spinach Salad:
- 250g baby potatoes, halved
- 20g butter
- 50g spinach
- 40g pumpkin seeds, chopped
- Salt and pepper
Omelettes:
- 4 large eggs
- 4 cherry tomatoes, diced
- 1 scallion, diced
- 50g white cheddar, grated
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- Extra-virgin olive oil
- Salt and pepper
- 50g SuperValu baby leaf salad (to serve)
Method
- Bring a pot of salted water to a simmer. Add the potatoes and cook for about 15 minutes, or until tender.
- Drain well, then return the potatoes to the warm pot with the butter and spinach. Stir until the spinach wilts.
- Season with salt and pepper and top with the chopped pumpkin seeds. Set aside.
- Crack the eggs into a bowl and whisk with a fork.
- Heat a small amount of olive oil in a non-stick pan over medium heat.
- Pour in half the beaten eggs, swirling to evenly coat the base.
- Add half the tomatoes, scallion, cheddar, rosemary, and thyme to one side of the omelette. Season with salt and pepper.
- Cook for 1 minute, then fold the empty side over the filling.
- Cook for another minute until lightly golden.
- Repeat with the remaining eggs and filling ingredients.
- Serve the omelettes with the warm potato and spinach salad and a handful of baby leaf salad.
10 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Recipe
Ingredients
Potato & Spinach Salad:
- 250g baby potatoes, halved
- 20g butter
- 50g spinach
- 40g pumpkin seeds, chopped
- Salt and pepper
Omelettes:
- 4 large eggs
- 4 cherry tomatoes, diced
- 1 scallion, diced
- 50g white cheddar, grated
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- Extra-virgin olive oil
- Salt and pepper
- 50g SuperValu baby leaf salad (to serve)
Method
- Bring a pot of salted water to a simmer. Add the potatoes and cook for about 15 minutes, or until tender.
- Drain well, then return the potatoes to the warm pot with the butter and spinach. Stir until the spinach wilts.
- Season with salt and pepper and top with the chopped pumpkin seeds. Set aside.
- Crack the eggs into a bowl and whisk with a fork.
- Heat a small amount of olive oil in a non-stick pan over medium heat.
- Pour in half the beaten eggs, swirling to evenly coat the base.
- Add half the tomatoes, scallion, cheddar, rosemary, and thyme to one side of the omelette. Season with salt and pepper.
- Cook for 1 minute, then fold the empty side over the filling.
- Cook for another minute until lightly golden.
- Repeat with the remaining eggs and filling ingredients.
- Serve the omelettes with the warm potato and spinach salad and a handful of baby leaf salad.
