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.