Home › Recipes › Vegetarian sweet potato omeletteVegetarian sweet potato omelette Vegetarian sweet potato omelette with sweet potato, eggs and chives. A breakfast from the pan with protein from the eggs and complex carbohydrates from the sweet potato.
At a glance Serves 1 Prep time: 10 min Cooking time: 15 min Total time: 25 min Calories: 380 kcal per serving Protein: 20 g Fat: 24 g Carbs: 22 g Ingredients 3 organic eggs ½ sweet potato 1 bunch of chives 1 tbsp olive oil 1 pinch of sea salt Method You’ll need: frying pan · chopping board · knife · mixing bowl
Peel the half sweet potato and use a sharp knife to cut it into very fine, small cubes. Heat the olive oil in a non-stick frying pan and fry the sweet potato cubes over a medium heat for about five minutes until soft. Meanwhile, crack the eggs into a small bowl and whisk them with 1 pinch of sea salt and the chives, snipped into rings. Pour the egg mixture over the sweet potatoes in the pan and immediately turn the heat down to the minimum. Let the omelette set with the lid on for just under six minutes, until the surface is no longer runny, then fold it in half before serving. Good to know Don't fancy bread in the morning? Eggs and sweet potato make a warm, savoury breakfast with protein.
Swaps Chives → fresh parsley (brings a slightly earthier note to the dish).
Cooking tips Really do cut the sweet potato into very small cubes. If they're too big, they stay raw inside while the egg is already burning.
Storage The dish also tastes great cold and is ideal to take to work in a lunchbox.
Allergens Contains eggs. Completely lactose-free, gluten-free and nut-free.
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