Sweet potato omelette

Name: Sweet potato omelette
Prep time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 12 fresh eggs; 120 g grated Gruyère; 350 g sweet potatoes; 120 g baby spinach; 1 organic lemons; a little oil; 3 tbsp olive oil; ¾ tsp salt; a little pepper; 1 bunch herbs

breakfast main dish Vegetarian

Total: 1 hr 10 min. | Active: 1 hr 10 min.

vegetarian, lactose-free, gluten-free

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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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 pieces

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

How it's done

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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