This tasty omelette is packed with sweet potatoes and fresh spinach, making it a great start to your day. It’s colorful, healthy, and oh-so-easy to whip up!
I love how the sweet potatoes bring a touch of sweetness that pairs perfectly with the spinach. It’s a breakfast favorite that never gets old in my kitchen! 🌱🥔
Key Ingredients & Substitutions
Sweet Potatoes: These are essential for adding a natural sweetness and hearty texture. If you don’t have sweet potatoes, you can substitute with regular potatoes or even zucchini for a lighter option.
Spinach: Fresh spinach brings vibrant color and nutrition. You can swap it with kale or Swiss chard, but you might want to cook them a bit longer as they’re tougher than spinach.
Eggs: They’re the base of your omelette! For a vegan option, use chickpea flour mixed with water to create a batter. Just keep in mind that the texture will be a bit different.
Milk: This adds creaminess. You can use non-dairy alternatives like almond milk or oat milk if you prefer. I often skip the milk for a denser omelette.
Cheese: Optional, but adds great flavor! If you want to keep it dairy-free, use nutritional yeast for a cheesy flavor. I love adding a sprinkle of feta for a little tang.
How Do I Get My Omelette to Cook Perfectly?
Cooking an omelette can be tricky, but here’s how to get it just right:
- Start with a non-stick skillet to prevent sticking. Heat it gently and add oil or butter.
- Pour in the egg mixture when the pan is warm but not smoking. Cook on medium-low heat to avoid burning.
- As the edges set, gently lift them to allow uncooked eggs to flow underneath.
- Spread your filling on one half before folding to avoid overstuffing, which can make it hard to flip.
- Cook until firm and the cheese is melted if you’re using it. If you’re unsure, a small shake of the pan can tell you if it’s set.
Taking your time and paying attention to the heat will give you a fluffy and delicious omelette every time!
Sweet Potato & Spinach Omelette
Ingredients You’ll Need:
- 1 medium sweet potato, peeled and thinly sliced or diced
- 2 cups fresh spinach leaves
- 4 large eggs
- 1/4 cup milk (optional, for fluffier omelette)
- 1/4 cup diced red bell pepper
- 2 green onions, sliced (plus extra for garnish)
- 1 clove garlic, minced
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- 1/2 tsp paprika or smoked paprika (optional)
- 1/4 cup shredded cheese (optional, e.g. cheddar or mozzarella)
How Much Time Will You Need?
This delicious omelette will take about 15 minutes for preparation and cooking. It’s a quick and healthy meal, perfect for breakfast, lunch, or even dinner!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by peeling and slicing the sweet potato into small pieces. This helps them cook faster and become tender.
2. Cook the Sweet Potatoes:
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato pieces and cook for about 5-7 minutes. Stir occasionally until they are tender and slightly golden. That’s the sweetness we want!
3. Add the Aromatics:
Now, throw in the minced garlic, diced red bell pepper, and sliced green onions. Sauté this mix for another 2 minutes until everything is fragrant and colorful.
4. Incorporate the Spinach:
Add the fresh spinach to the pan. Cook it for about 1-2 minutes until it wilts down. Season this veggie mix with salt, pepper, and paprika. Once done, remove the mixture from the pan and set it aside.
5. Whisk the Eggs:
In a mixing bowl, whisk together the eggs and milk (if using) until everything is well combined. Season this mixture with a pinch of salt and pepper for extra flavor.
6. Cook the Omelette Base:
In the same skillet, heat the remaining 1 tablespoon of olive oil or butter over medium-low heat. Pour the egg mixture into the skillet and gently cook for about 2 minutes, or until the edges begin to set.
7. Add the Filling:
Spread the sweet potato, spinach, and pepper mixture evenly over half of the omelette. If you’re a cheese lover, sprinkle some cheese on top too!
8. Fold and Finish Cooking:
Carefully fold the omelette over the filling. Cook for another 2-3 minutes until the eggs are fully set and the cheese is melted.
9. Serve and Enjoy:
Slide the omelette onto a serving plate, garnish with extra sliced green onions if you like, and serve warm. Enjoy your hearty and colorful Sweet Potato & Spinach Omelette!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach in this recipe! Make sure to thaw and drain it well to remove excess moisture before adding it to the omelette filling. You might want to sauté it briefly before mixing it with the other ingredients to enhance the flavor.
How Can I Make This Omelette Vegan?
To make a vegan version, substitute the eggs with a chickpea flour mixture (1/4 cup chickpea flour mixed with 1/2 cup water) or tofu. Blend soft tofu until smooth and use it like eggs in the recipe. Adjust the seasoning to taste, and follow the same cooking instructions!
What If I Don’t Have Sweet Potatoes?
If sweet potatoes aren’t available, you can replace them with regular potatoes, zucchini, or even cooked quinoa for a different texture. Just be sure to adjust the cooking time accordingly so the substitute cooks through.
How Can I Store Leftover Omelette?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place it in the microwave for a quick warm-up or gently heat it in a skillet over medium-low heat until warmed through. Enjoy it for a quick breakfast or snack!
