Sweet potato and onion Spanish omelette
- 450g sweet potato/ kumarasweet-potatoX, sliced
- 6 eggs, lightly beaten
- 2 tablespoons chives, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 red onion, cut into thin wedges
- 1 cup Tuscan kale, coarsely chopped
- 2 cups mesclun salad, to serve
- 4 grainy bread rolls, to serve
1 Place sweet potato in a microwave-safe bowl. Cover with plastic (or microwave-safe plate) and microwave on high for 3 minutes or until just tender. Drain.
2 Meanwhile, in a medium bowl whisk eggs and chives until combined.
3 Heat oil in a 26cm non-stick frying pan over medium-high heat. Add onion and kale and sauté for 2 minutes or until slightly softened. Add sweet potato, then cook for 4 minutes, stirring gently. Add eggs and gently tilt pan to allow egg mixture to spread evenly. Cook for 3-4 minutes, without stirring, or until egg is almost set. Remove pan from heat.
4 Invert omelette onto a large plate, then slide omelette back into pan and cook for a further 3 minutes or until golden and set. Slide omelette onto plate and slice into wedges. Serve with leafy greens and bread rolls.
Microwaving vegies helps retain the nutrients. Bonus: it’s super quick and easy too!
Nutrition Info (per serve)
Total fat 17.1g
–Saturated fat 3.3g
Dietary fibre 9.2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.