Sweet Potato Omelette by @feelgoodfoodie

20 min

2 servings

🥔

150 g

Sweet potato

🫒

5 ml

Olive oil

🥚

4

Eggs

🥛

30 ml

Milk

🧂

1.5 g

Salt

⚫

0.3 g

Black pepper

🧄

0.8 g

Garlic powder

🧀

20 g

Parmesan cheese

  1. Peel
    • sweet potato

    Peel the 5.3 oz (150 g) sweet potato lengthwise into thin ribbons.

  2. Heat
    • olive oil

    Heat 1 teaspoon (5 ml) olive oil in the medium nonstick skillet over medium heat.

  3. Arrange
    • sweet potato

    Arrange the sweet potato ribbons in an overlapping, even layer in the skillet.

  4. Cook
    • sweet potato

    Cook the ribbons for 2 to 3 minutes until softened and lightly browned.

  5. Whisk
    • large egg
    • milk

    Whisk 4 large eggs and 2 tablespoons (30 ml) milk in the small bowl.

  6. Whisk
    • salt

    Whisk in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  7. Whisk
    • garlic powder
    • Eggs
    • Milk

    Whisk 1/4 teaspoon garlic powder into the egg mixture.

  8. Pour
    • large egg
    • milk
    • salt

    Pour the egg mixture evenly over the sweet potato ribbons.

  9. Reduce

    Reduce heat to medium-low and cover the skillet with the lid.

  10. Cook
    • large egg

    Cook for 4 to 5 minutes until the eggs are mostly set.

  11. Sprinkle
    • Parmesan cheese

    Sprinkle 1/4 cup (20 g) Parmesan cheese over the omelette.

  12. Cook
    • Parmesan cheese
    • large egg

    Cover and cook for 1 to 2 minutes until the cheese melts and eggs set.

  13. Serve

    Slide the omelette onto plates and serve warm.

Sweet Potato Omelette by @feelgoodfoodie

20 min

2 servings

🥔

150 g

Sweet potato

🫒

5 ml

Olive oil

🥚

4

Eggs

🥛

30 ml

Milk

🧂

1.5 g

Salt

⚫

0.3 g

Black pepper

🧄

0.8 g

Garlic powder

🧀

20 g

Parmesan cheese

Preparation Steps

  1. Step 1/13

    Peel the 5.3 oz (150 g) sweet potato lengthwise into thin ribbons.

    🥔sweet potato
    🔪vegetable peeler

  2. Step 2/13

    Heat 1 teaspoon (5 ml) olive oil in the medium nonstick skillet over medium heat.

    🫒olive oil
    🍳medium nonstick skillet

  3. Step 3/13

    Arrange the sweet potato ribbons in an overlapping, even layer in the skillet.

    🥔sweet potato
    🍳medium nonstick skillet

  4. Step 4/13

    Cook the ribbons for 2 to 3 minutes until softened and lightly browned.

    🥔sweet potato
    🍳medium nonstick skillet

  5. Step 5/13

    Whisk 4 large eggs and 2 tablespoons (30 ml) milk in the small bowl.

    🥚large egg
    🥛milk
    🥣small bowl
    🥄whisk

  6. Step 6/13

    Whisk in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

    🧂salt
    ⚫black pepper
    🥣small bowl
    🥄whisk

  7. Step 7/13

    Whisk 1/4 teaspoon garlic powder into the egg mixture.

    🧄garlic powder
    🥣small bowl
    🥄whisk

  8. Step 8/13

    Pour the egg mixture evenly over the sweet potato ribbons.

    🥚large egg
    🥛milk
    🧂salt
    ⚫black pepper
    🧄garlic powder
    🍳medium nonstick skillet

  9. Step 9/13

    Reduce heat to medium-low and cover the skillet with the lid.

    🍳medium nonstick skillet
    ✨skillet lid

  10. Step 10/13

    Cook for 4 to 5 minutes until the eggs are mostly set.

    🥚large egg
    🍳medium nonstick skillet
    ✨skillet lid

  11. Step 11/13

    Sprinkle 1/4 cup (20 g) Parmesan cheese over the omelette.

    🧀Parmesan cheese
    🍳medium nonstick skillet

  12. Step 12/13

    Cover and cook for 1 to 2 minutes until the cheese melts and eggs set.

    🧀Parmesan cheese
    🥚large egg
    🍳medium nonstick skillet
    ✨skillet lid

  13. Step 13/13

    Slide the omelette onto plates and serve warm.

    🥄spatula
    🍽️plate

Composition

Ingredients

Types

Vegetables, Fats and Oils, Dairy, Seasonings

Ingredients

Sweet potato, Olive oil, Eggs, Milk, Salt, Black pepper, Garlic powder, Parmesan cheese

Notes

Sweet potato (small, peeled), Eggs (large), Parmesan cheese (finely grated)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

290 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 19g, Fat: 16g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 430mg, Iron: 2.1mg, Sodium: 380mg

Vitamins

Vitamin A: 710µg RAE, Vitamin C: 2mg, Vitamin D: 2µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

vegetable peeler, medium nonstick skillet, small bowl, whisk, skillet lid, spatula, plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Weekday meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Soft, Silky, Lightly crisp

Flavors

Savory, Earthy, Cheesy, Garlicky, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 1 month (Wrap portions tightly,Reheat until hot throughout)