Ingredients
- 1 cup (150 g) chopped, cooked orange sweet potato
- 50 g roasted capsicum, drained, chopped
- 20 g baby spinach leaves
- 2 eggs, lightly beaten
- 1 tablespoon sliced black olives
- 1½ tablespoons grated parmesan cheese
Method
Step 1
Heat a lightly oiled, ovenproof, small non-stick frying over a medium heat. Add sweet potato and cook, stirring, for 2-3 minutes, until heated through.
Step 2
Stir in capsicum and spinach. Pour over eggs. Season with freshly ground pepper. Sprinkle with olives and 1 tablespoon parmesan. Cook for 2-3 minutes, until almost set. Meanwhile, preheat oven grill to medium-high.
Step 3
Place pan under preheated grill. Cook for about 2 minutes or until omelette is set and top is lightly browned. Sprinkle with remaining parmesan. Slide onto a plate to serve.
Tips
- This omelette is ideal for an easy dinner and a great way to use up whatever veggies you have on hand. Replace the sweet potato, roasted capsicum and baby spinach leaves with 220 g of leftover steamed, boiled or roasted vegetables e.g pumpkin, carrot, potato or broccoli. Alternatively, use fresh veggies, such as sliced mushrooms, chopped capsicum or halved cherry tomatoes, or a frozen vegetable mix if you prefer.
- Double the recipe and cook in a medium frying pan to serve 2 or whip up extra individual omelettes to feed the whole family.
- Any leftover omelette can be refrigerated and served with a leafy salad for lunch the next day.
