Sweet Potato Omelette

Breakfast
Written By Rachael Perks

INGREDIENTS:

  • 100g - Grated Sweet Potato (Long strips)

  • 100g - Eggs (which is approx. 2 whole eggs)

  • 150g - Egg whites

  • 30g - Eat Lean Shredded Cheese

  • 10g - Baby Spinach

  • 40g - Cherry Tomatoes

  • 10g - Ghee / Tallow / Avocado Oil (for cooking)

METHOD:

Peel the sweet potato, creating long thin strips with a peeler.

Heat a pan on a low-medium heat and add cooking oil. Add strips and spread evenly, cover with a lid & cook for approx 2-5mins, until soft and cooked through.

In a bowl, whisk eggs and egg whites. Pour the mixture into the pan over the sweet potato. Let cook until the eggs begin to set.

Add the cheese, spinach and cherry tomatoes on one side of the omelette.

Starting from the side with the filling, gently roll the omelette across the pan until it forms a log or flip half over the other half. Enjoy!

CALORIES:417

P:40g F:19g C:20g

Makes 1 Serve

Rachael Perks
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