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Classic Omelet with Roasted Sweet Potatoes

7

Meal Items

uncooked sweet potato(es)

1 small, cubed

4

olive oil

1 tsp

1

egg(s)

2 large

0

fresh mushroom(s)

½ cup(s), sliced

0

fat-free hard or semi-soft cheese

¼ cup(s)

1

lettuce

1½ cup(s)

0

grape tomatoes

6 medium, halved

0

fresh radish(es)

1 medium, sliced

0

orange bell pepper

¼ cup(s)

0

fat free vinaigrette dressing

2 Tbsp

1

Notes

Preheat oven to 450°F degrees and coat a large baking sheet with cooking spray. Toss potatoes with oil and season to taste with salt and pepper and optional spices or herbs. Spread potatoes evenly across baking sheet leaving space between cubes. Roast for 25 minutes or until well browned, stirring half-way through.

Meanwhile, make an omelet with eggs, mushrooms and cheese. Serve with potatoes and lettuce and vegetables tossed with dressing.

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