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Sweet Potato Omelette

Add some sweet potatoes and make the best, tasty and super filling omelette
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 5 minutes
Total Time 17 minutes
Servings 4 servings
Calories 204kcal
Author Charla

Ingredients

  • 6-8 large eggs
  • 1 cup of mixed bell peppers sliced chopped
  • 1 medium onion sliced
  • 1 large sweet potato sliced, halved and peeled (or 2 small ones)
  • 1 teaspoon of parsley
  • ½ teaspoon of coriander optional (cilantro)
  • ½ teaspoon of black pepper
  • ¼ teaspoon of Himalayan pink salt
  • 2 tablespoon of coconut oil

Instructions

  • Bring a medium sized saucepan to the boil then carefully lower the sweet potato slices in the pot and boil for 6-8 minutes or until the potatoes are tender and can be easily pricked with a fork (make sure not to overcook the potatoes as they will be mushy).
  • Once the potatoes have cooked, immediately drain the water off in a colander to prevent the potatoes from continuing to cook. Allow to cool down.
  • Melt the coconut oil in a frying pan on medium heat then proceed to saute the onions and bell peppers until soft for 2-3 minutes.
  • Meanwhile, crack and beat the eggs in a bowl with the herbs, black pepper and pink salt.
  • Arrange the sweet potatoes, bell peppers and onions spaced out evenly in the pan being careful not to overcrowd.
  • Pour the eggs into the frying pan, distributing evenly.
  • Cook the first side of the omelette until slightly brown, lift the side of the omelette to determine its readiness.
  • Either toss the omelette over using the plate and slide method (see notes of the post) or my preferred method of cooking the top using a preheat grill. Either way cook the other side until golden brown.
  • Serve accordingly.

Notes

  • The density of the omelette is varied according to the number of additional (if any) veggies and egg quantity. Since the eggs are responsible for forming the structure of the omelette, the more eggs used the thicker the tortilla, so keep that in mind.
  • The smaller the frying pan the thicker the omelette. I used a 24cm frying pan 8 eggs which created a thick
  • Be sure to cook your omelette on both sides. Might I add another handy tip for flipping over the tortilla. When I cooked the first side, rather than toss the darn thing over, I placed the pan under the grill (broiler) and cooked the top half.  It’s so much more simpler and hassle free.  Alternatively, there is another method you can use if you’re unwilling to try the above, that is toss the omelette over onto a large plate and slide it back into the frying pan (the plate and slide/cow boy flip method)

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 246mg | Sodium: 118mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6348IU | Vitamin C: 59mg | Calcium: 68mg | Iron: 2mg