POTATO AND GREEN BEANS OMELET WITH MICROGREENS

Ingredients

• 454 g (1 lb)new potatoes, peeled and thinly sliced
• 60 ml (4 tbsp)Greek extra-virgin olive oil
• 1white onion, finely chopped
• 2 sprigsfresh thyme
• 480 ml (2 cups)green beans, trimmed
• 5 largefree-range eggs, beaten
• To tastesea salt and freshly ground black pepper
• 45 ml (3 tbsp)parsley, finely chopped
• 4–5bocconcini, drained, for serving
• To tastesunflower microgreens, for serving

Instructions

1. 1

   Boil the potatoes

   Cook the sliced potatoes in a pan of salted water for 10 minutes, or until just tender.

2. 2

   Cook the vegetables

   Meanwhile, heat 60 ml (4 tablespoons) of oil in a non-stick, ovenproof frying pan over medium heat. Add the onion and cook for 5–8 minutes, until soft and translucent. Add the green beans and cook for a couple of minutes. Drain the potatoes, add them to the pan and turn the heat to low. Cook for 5 minutes, then pour in the beaten eggs. Gently shake and tilt the pan so the egg coats the ingredients evenly, then season with salt and pepper.

3. 3

   Set the omelette

   Cook over medium heat for about 5 minutes, until the egg at the bottom of the pan has set. Place the pan under the grill and cook for 4–5 minutes, until the frittata is just set.

4. 4

   Add the toppings

   Sprinkle the omelette with parsley and sunflower microgreens, then serve with the bocconcini.

What is a potato and green bean omelette?

This is a frittata-style omelette: potatoes and vegetables are coated in beaten egg, cooked in a pan and finished under the grill. Frittatas are associated with Italian cooking, though potato-and-egg combinations appear in many cuisines.

Here, green beans add a little bite, while bocconcini and sunflower microgreens bring a cool, fresh finish. The method cooks the potatoes before adding them to the eggs, helping them become tender without overcooking the omelette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 18g protein, 31g carbs, 21g fat.

The potatoes provide most of the carbohydrates, while olive oil and bocconcini contribute much of the fat; eggs and cheese supply most of the protein. Add a side salad or extra vegetables to round out the plate without making the omelette itself heavier.

Choose ingredients for even cooking

Potato slices: cut them thinly and to a similar thickness so they cook through in the stated boiling time.

Green beans: trim them and add them after the onion has softened. A short cook keeps them from becoming too soft during the final stages.

Build the base gently

Onion and thyme: cook the minced onion until soft and translucent before adding the beans. The recipe lists thyme with the ingredients but does not specify when to add it; you can cook it with the onion.

Eggs: lower the heat before adding them, then tilt and shake the pan to distribute the mixture. This helps the egg reach the gaps between the potatoes and beans.

Know when it is set

Pan stage: give the omelette about 5 minutes over medium heat and look for the egg at the base to set. Keep the heat controlled so the underside does not brown too quickly.

Grill stage: cook for 4–5 minutes, checking that the centre is just set. Use an ovenproof pan and take care when moving it under the hot grill.

Finish with fresh toppings

Microgreens: scatter them over the omelette just before serving to preserve their crisp texture and fresh, nutty flavour.

Bocconcini: drain the small mozzarella balls well and serve them alongside. Their mild, milky flavour contrasts with the savoury egg and vegetables.

Make it a meal

Serve a wedge with a lightly dressed green salad or sliced tomatoes for a fresh accompaniment. The omelette already includes potatoes, eggs and vegetables, so a simple side is enough.

Recipe notes & tips

• Slice the potatoes evenly so they become tender at roughly the same time.
• Drain the potatoes well before adding them to the frying pan.
• Use a pan that can safely go under the grill.
• Keep the onion cooking at medium heat so it softens without catching.
• Add the microgreens just before serving to keep them crisp.
• Check the omelette after 4 minutes under the grill, as grill strength can vary.

Variations

• Add garlic: cook a finely chopped clove with the onion for extra savoury flavour.
• Use baby spinach: fold a handful into the pan with the green beans.
• Swap the herbs: use chopped chives in place of parsley.
• Add chilli: season the beaten eggs with a pinch of chilli flakes.
• Change the cheese: serve with crumbled feta instead of bocconcini.

Common mistakes to avoid

• Thick potato slices: they may stay firm; slice them thinly and evenly.
• Wet potatoes: excess water can dilute the egg; drain them thoroughly before adding.
• Rushed onions: they can remain sharp; cook until soft and translucent.
• High heat after adding eggs: the base may brown before the centre sets; lower the heat as directed.
• Using a non-ovenproof pan: it is unsafe under the grill; check the pan is suitable before starting.
• Overcooking under the grill: the omelette can turn dry; take it out when just set.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a low oven or microwave until hot; add fresh microgreens after reheating.

Frequently asked questions