Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4

1 tbsp extra-virgin olive oil
1/4 cup shallots, thinly sliced
1 large Yukon gold potato, thinly sliced
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/4 tsp Himalayan salt
1/4 tsp dried thyme, crushed
1/4 tsp dried rosemary, crushed
6 large free-range eggs
2 tbsp grated mozzarella cheese


  1. Place the wire rack in the center of the oven and set the oven broiler to preheat on high.
  2. Cook the shallots for 3 minutes in a pan. Remove the shallots. Place the sliced potatoes in one layer at the
    bottom of the pan.
  3. Set the oven broiler to preheat on high, with the wire rack in the center of the oven.
  4. Add the pepper, cayenne pepper, salt, thyme, rosemary, and eggs to the bowl of shallots. Lightly whisk
    until the eggs are light and fluffy.
  5. Pour the egg mixture over the potatoes. Cover the pan with foil. Bake in the oven for 4-6 minutes. Remove
    the pan from the oven then discard the foil.
  6. Sprinkle the cheese over the omelet before returning the pan to the oven and broiling for 2-5 minutes until
    lightly toasted.
  7. Allow the omelet to rest for about 5 minutes outside the oven before slicing and serving.

Nutrition: Calories: 204; Fat: 12g; Carbs: 13g; Protein: 11g