According to what I’ve been informed, the particular component that gives this amazing dish such a delightful flavor is curry. Mulligatawny soup is a Scottish term for “pepper water,” and it’s this particular ingredient that gives it such a flavor. I was long ago handed this old recipe.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 omelette |
Ingredients
- 1 teaspoon coconut oil
- 1 medium Spanish sweet onion, chopped
- 2 cups fresh spinach
- 2 large eggs, beaten
- 1 ounce shredded mozzarella cheese
- 1 cup leftover mashed potatoes
- 1 tablespoon salsa
- salt and ground black pepper to taste
Instructions
- Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
- Lower heat and steam until eggs are set, about 5 minutes.
- Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
- Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.
- You can use any cheese you prefer.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 391 mg |
| Dietary Fiber | 7 g |
| Protein | 27 g |
| Saturated Fat | 11 g |
| Sodium | 1126 mg |
| Sugars | 9 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |