Leek & Potato Protein Pizza Omelet
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins
Serves: 2
Inspired by a leek and potato soup, this open-faced omelet is hearty and delicious. This recipe is one of many in my egg pizza collection, where a high-protein base of eggs and egg whites is topped with veggies and cheese.
Ingredients
1 ½ tablespoons olive oil, divided
1 leek, sliced into rounds
2 small potatoes (200-300g), diced
1 small sprig rosemary
2 eggs
1 cup egg whites
Salt and pepper to taste
50g cheese of choice (cheddar, mozzarella, etc.)
2-3 sprigs of fresh thyme
Directions
Preheat the oven to 400°F (180°C Fan). Toss the potatoes with 1 tablespoon olive oil, salt, pepper, and rosemary. Bake for 15-18 minutes, then add the leeks to the pan mix it up and cook for another 15-20 minutes until everything is nicely golden.
Beat the egg and egg whites with a pinch of salt and a few twists of ground pepper.
Heat 1/2 tablespoon of olive oil in a large pan over medium heat. Add the beaten eggs to the skillet (alternatively, make 2 smaller omelets by pouring only half of the egg mixture if your pan is not large enough). Cook until the eggs start to solidify but are only halfway cooked.
Sprinkle some of the potatoes and leek mixture on top with some cheese. Cover the pan with a lid so the steam cooks the eggs fully, about 2-3 minutes more.
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You can use leftover roasted potatoes that are 3-4 days old. Although omelets are best served fresh, in Spain a common tapa, Tortilla de Patatas, is served at room temperature. If you have leftovers store them in the fridge for 2-3 days and let them come to room temperature when ready to eat.
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Per 1 serving (2 total):
Calories: 440
Carbohydrates: 34g
Protein: 26g
Fat: 21g
Saturated Fat: 5g
Fiber: 3g
Sugar: 4g
