Orange sweet potato (kumara)
500 g, peeled, cut into 1cm cubes
Reduced fat oil spread
1 medium, cut into thin wedges
1 medium, cut into 1cm pieces
2 clove(s), crushed
Baby spinach leaves
6 medium, lightly beaten
200 g, truss variety
108 g, (4x30g slices) fat trimmed, thinly sliced
4 slice(s), (4x35g)
1 x 3 second spray(s)
- Place the sweet potato in a medium saucepan. Add enough water to cover. Bring to the boil. Boil, uncovered, for 5 minutes or until just tender. Drain. Cool.
- Melt the spread in a medium non-stick frying pan over medium heat. Cook the onion, capsicum and garlic for 5-10 minutes or until soft. Add the spinach and stir until wilted. Stir in the sweet potato and eggs until combined. Season with pepper.
- Lightly spray a deep non-stick ovenproof frying pan with oil and heat over medium heat. Add the sweet potato mixture and reduce heat to low. Cook, covered, for 8-10 minutes or until the base is golden and set.
- Heat a grill on medium-high. Line a grill tray with foil. Grill the omelette for 5-7 minutes or until the top is golden and set. Allow to cool in the pan for 5 minutes. Place tomatoes and bacon on grill tray and grill for 5-8 minutes or until tomatoes are slightly browned and bacon is crisp. Cut the omelette into wedges and serve with the bacon, tomatoes and bread.