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Breakfast & Brunch
Sweet Potato Ribbon Omelette 🍳🍠
Who knew sweet potato could make such a delicious omelette? Golden ribbons, fluffy eggs, tender broccoli and juicy tomatoes, all folded around melted mozzarella. Such an easy, colourful and satisfying breakfast!
Jump to recipeServes: 1
Ingredients
- 1 small sweet potato
- 2 eggs
- A few cooked broccoli florets
- 3–4 cherry tomatoes, halved
- 30–40 g / 1–1.4 oz grated mozzarella
- Pinch of salt
- Olive oil
Method
- Peel the sweet potato and use a vegetable peeler to create thin ribbons.
- Heat a little olive oil in a non-stick pan over medium-low heat. Add a handful of sweet potato ribbons, spreading them evenly into a flat, round layer. Cook until softened.
- Beat the eggs with a pinch of salt and pour evenly over the ribbons. Cook until the eggs begin to set, then carefully flip.
- Add the cooked broccoli, cherry tomatoes and grated mozzarella over one half.
- Fold the omelette in half, reduce the heat to low and cook on both sides until golden and the cheese has melted.
- Serve warm and enjoy!
Tip: Keep the heat low so the sweet potato cooks through without burning.
From my kitchen
Made in my bright yellow Cook & Pan 💛 The non-stick surface makes flipping so easy!
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