Looking for a gluten-free, delicious and nutritious twist on a classic dish? This Sweet Potato Spanish Omelette is the perfect solution. Packed with vibrant vegetables like sweet potatoes, red bell pepper, mushrooms, and spinach, it’s not only flavourful but also loaded with nutrients. The addition of creamy feta cheese adds a delightful tang, making each bite irresistible.
So, whether you’re serving it for breakfast, brunch, or a light dinner, this omelette will definitely become a favourite in your household.
Ingredients:
1 Tbsp olive oil
1 Cup sweet potatoes, peeled, diced
1 Small onion, chopped
½ Red capsicum, chopped
1 Cup mushrooms chopped
2 Handfuls spinach, chopped
4 Eggs, beaten
35g Feta cheese, cubed
Salt and pepper
Method:
Preheat the grill to a medium-high heat.
Heat the oil in a medium ovenproof frying pan and fry the sweet potatoes for 3 to 4 minutes, until they start to soften. Add the onion and cook for another 2 minutes, then add the capsicum and mushrooms and cook for 3 minutes, stirring continuously. Finally add the spinach and cook for 1-2 minutes, until the spinach has wilted.
Pour in the beaten eggs and tip the pan so that the eggs run evenly across the vegetables, covering the pan. Season with salt and pepper. Cook for a further 3 to 4 minutes, until the bottom of the omelette begins to set.
Top the eggs with cubed feta and place the pan under the grill for about 5 minutes to cook the top. The omelette is done when the eggs have completely set. Serve immediately.
