Pea, leek and goat’s cheese baked omelette
Orange sweet potato (kumara)
400 g, cut into thin wedges
2 whole, thinly sliced
Frozen green peas
1¼ cup(s), (150g)
Soft goat's cheese
75 g, soft variety
2 x 3 second spray(s)
- Preheat oven to 200°C. Place sweet potatoes on a large baking tray and lightly spray with oil. Scatter over paprika and season with salt and pepper. Bake for 40 minutes, turning halfway, or until crisp and golden.
- Meanwhile, lightly spray a medium, non-stick ovenproof frying pan with oil and heat over medium heat. Cook leeks for 8-10 minutes or until softened. Add peas and cook for 1 minute. Set aside.
- Crack eggs into a large jug, season with salt and pepper and whisk until just frothy. Pour over leeks and gently stir to combine. Crumble with goat’s cheese and transfer to oven. Bake in oven with wedges for the last 15-20 minutes or until egg is set.
- Cut omelette into wedges and serve with sweet potato.
SERVING SUGGESTION: Mixed salad leaves.