Turnip omelet, the low-calorie alternative to potato omelet
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Total: 11 min Diners: 2
The potato omelette is, at least in Spain, one of the best known and most delicious dishes of popular cuisine that is prepared both in bars and private homes. It is the tapa par excellence of many of the great bars of Spain and one of the favorite dishes of many people.
But if you have to put a downside to the potato omelette is that it is a dish with enough calories to eat as much or as often as many would like and little recommended if one must follow a low-calorie or low-carbohydrate diet.
The good news to celebrate that today is Potato Omelet Day is that all is not lost and you can make a perfect alternative omelet to get rid of the craving and reducing the 20 g of carbohydrates per 100 g that has a traditional potato omelet to just over 3 g of carbohydrates per 100 g which are those that have a turnip omelet. If we also cook these in the microwave with hardly any oil, we will be reducing fats to a minimum and the result will be a very light omelet that will surprise everyone very pleasantly.
Of course, like the potato omelet, this lightened omelet admits versions with and without onion, with other Vegetable Recipes such as peppers and any intermediate combination, for example, mixing potatoes and turnips.
If we opt for the microwave option, we will have a very quick and very clean omelet recipe because we will save the frying that always tend to dirty the kitchen.
How to make a turnip omelet
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Ingredients
Turnips, 350 g Eggs, 3 Extra virgin olive oil, 1 to 2 tablespoons Salt Pepper
Step 1
Peel the turnips and cut them into very thin slices (ideally use a mandolin with the blade in the 1 mm thick position).
Step 2
We put the turnip slices in a microwave-safe container with a lid (it can be a silicone case, a pyrex bowl or even a deep dish covered with a shallow dish). Add salt and pepper to taste and sprinkle with half a tablespoon of extra virgin olive oil. Mix well so that they pringuense with the oil and cover the container.
Step 3
Cook in the microwave for 2 minutes at 800 W power. Remove and stir. Repeat the process until they are tender but not undone. Normally with 3 periods of 2 minutes is enough, but it may be necessary something more depending on the variety of turnips or the thickness of the cut.
Step 4
While the turnips are being made we take the opportunity to beat the eggs (you can also put a little salt in the eggs although there are many people who do not, so that as you are used to).
Step 5
When the turnips are ready, mix them with the beaten egg and heat (heat 7/12) a non-stick frying pan greased with the remaining oil.
Step 6
When it is hot, pour the mixture and cook our quick turnip omelet more or less depending on how we like it with the egg more or less done.
Step 7
We can serve our turnip omelette hot or cold, as it holds the same as the potato omelette and we can give it the same uses, such as preparing a stuffed omelette or a stewed omelette.
