Sweet potato, feta and spinach omelette
For a trendy modern omelette recipe, you can go past the wonderful flavour combination of sweet potato, feta and spinach. Perfect for a lazy weekend brunch.
Orange sweet potato (kumara)
650 g, cut into 2cm pieces
Reduced fat feta cheese
40 g, crumbled
1 tbs, extra virgin variety
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until golden and tender. Transfer to a large bowl and set aside to cool slightly. Add feta and spinach and toss gently to combine.
- Meanwhile, whisk eggs in a medium bowl until combined. Season with pepper. Lightly spray an 18cm (base measurement) non-stick frying pan with oil and heat over medium heat. Add one-quarter of the egg mixture and cook for 10 seconds. Using a spatula, draw edges of omelette into centre, allowing uncooked mixture to run underneath. Repeat until egg mixture is nearly set. Transfer to a plate and cover to keep warm. Repeat with remaining egg mixture to make 3 more omelettes.
- Spoon one-quarter of the sweet potato mixture onto half of each omelette. Fold to enclose filling. Serve.