Sweet potato omelette

Sweet potato omelette

Total: 1 hr 10 min. | Active: 1 hr 10 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 518 kcal
, Fat: 36 g
, Carbohydrate: 16 g
, Protein: 30 g
Sweet potato omelette with melted Gruyère, spinach and fresh herbs: this is an effortless, truly delicious dish that is perfect for a laid-back breakfast or your next brunch with family and friends.

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potato

350 g sweet potatoes, peeled, thinly sliced
a little oil for baking

Omelette

12 fresh eggs
120 g baby spinach, coarsely chopped
¾ tsp salt
a little pepper
120 g grated Gruyère

To serve

3 tbsp olive oil
1 organic lemon, use grated zest only
1 bunch herbs (e.g. dill, chives, parsley), finely chopped
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How it's done

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Sweet potato

Preheat the oven to 60 °C, warm a baking tray and plates. Heat a dash of oil in a non-stick frying pan (approx. 20 cm in diameter). Place ¼ of the sweet potato slices on the base of the pan, cook over a medium heat for about 5 mins. until soft.

Omelette

Place the eggs and spinach in a bowl, mix well season. Pour ¼ of the egg mixture over the sweet potatoes and let it solidify over a low heat; do not allow to dry out. Top with ¼ of the cheese, cover and continue to cook until the cheese has melted. Keep the omelette warm. Repeat with the remaining sweet potatoes and egg mixture.

To serve

Serve the omelettes on the warm plates, mix the oil, lemon zest and herbs, drizzle over the top.

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