Ali’s Healthy Spanish Brunch. Olé!

Serves 4, ready in less than 30mins.


  • Low-calorie cooking spray
  • 1 red pepper, halved, deseeded and thinly sliced
  • 1 yellow pepper, halved, deseeded and thinly sliced
  • 1 orange or green pepper, halved, deseeded and thinly sliced
  • 1 large onion, finely sliced
  • 500g cooked new potatoes.
  • 6 eggs, beaten
  • Salt and freshly ground black pepper
  • 1 tsp dried or fresh thyme
  • One small handful of chopped fresh chives
  • Pinch of paprika, to garnish


  1. Place in a non-stick frying pan over a medium-high heat and spray with low-calorie cooking spray. Add the peppers and onion and stir-fry for 6-7 minutes or until they’re starting to soften. Add the potatoes and turn the heat to low.
  2. Preheat the grill to high.
  3. Pour the eggs over the vegetables in the frying pan. Season to taste, scatter over the thyme and chives and cook for 5 minutes.
  4. Put the pan under the grill for 1-2 minutes until the top of the omelette is set and golden, then sprinkle with the paprika and cut into wedges.
  5. Yummy with a green salad!