3 potatoes, peeled and finely sliced
4 eggs, lightly beaten
2 tablespoons low-fat milk
2 cloves garlic, crushed
1 small red onion, sliced
1 green capsicum, diced
2 tomatoes, chopped
1/4 cup continental parsley, finely chopped
Spray a large, non-stick frying pan with olive oil and cook potatoes over a medium heat until soft. Season with salt and pepper.
2. Reduce heat to low. Combine eggs and milk and pour over the potatoes. Cover and cook until set.
3. Meanwhile, spray a small frying pan with olive oil, add garlic, onion and capsicum and cook 3 min. Add tomatoes and parsley. Cook a further 3 min. Serve over omelette with a green salad.