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Photo of Sweet potato, feta and spinach omelette by WW

Sweet potato, feta and spinach omelette

Total Time
45 min
10 min
35 min
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

Baby spinach

40 g


8 medium

Olive oil

1 tbs, extra virgin variety


  1. 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.
  2. 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.
  3. Spoon one-quarter of the sweet potato mixture onto half of each omelette. Fold to enclose filling. Serve.