Mango smoothie
Cool down this summer with a fresh and fruity mango smoothie. Mango and banana are blended with orange juice for a burst of tropical flavour.
Low-fat Spanish omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 180g sweet potatopeeled and cut into 2cm chunks
- 5ml olive oil
- 55g onionsliced
- 140g red pepperdiced
- 1 garlic clovegrated
- 5 slices turkey baconsliced
- 1 rosemary sprig(optional)
- 5 eggs(1 whole egg and 4 egg whites)
- 2 handfuls green saladleaves
- 150g 0% fat Greek yogurt
Nutrition: Per serving
- kcal639
- fat12glow
- saturates3g
- carbs55g
- sugars27g
- fibre11g
- protein72g
- salt4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Heat the sweet potato chunks in the microwave for 3 mins, leave to rest for 2 mins, then heat again for a further 2 mins, by which time they should be cooked through and soft.
step 2
Meanwhile, heat the oil in a nonstick ovenproof frying pan over a medium-high heat. Add the onion, pepper, turkey, garlic and rosemary (if using), and cook for 2-3 mins. When the potatoes are ready, add them to the pan as well.
step 3
Beat the egg and egg whites together, then pour into the frying pan. Use a spatula to move the eggs around, scraping it up from the base, for 1-2 mins or until there is a good proportion of cooked egg in the pan and the ingredients are well mixed. Put the pan in the oven and heat until the egg is cooked through. Slide the omelette from the pan and enjoy with a side salad and a good dollop of yogurt.
