Original video by @feelgoodfoodie — all credit to the creator.
Sweet Potato Omelette
Thin ribbons of sweet potato crisp up in the skillet, then get covered in garlicky eggs and melted Parmesan. It's a cozy, savory breakfast that comes together in one pan.
Ingredients
- 1small sweet potato · peeled
- 1 teaspoonolive oil
- 4large eggs
- 2 tablespoonsmilk
- 1/4 teaspoonsalt
- 1/8 teaspoonblack pepper
- 1/4 teaspoongarlic powder
- 1/4 cupParmesan cheese · finely grated
Steps
- 1
Using a vegetable peeler, peel the sweet potato lengthwise into thin ribbons.
- 2
Heat the olive oil in a medium nonstick skillet over medium heat. Arrange the sweet potato ribbons in an even layer, overlapping them slightly to cover the bottom of the skillet. Cook for 2 to 3 minutes, until they begin to soften and lightly brown.
- 3
In a small bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
- 4
Pour the egg mixture evenly over the sweet potato ribbons. Reduce the heat to medium-low, cover, and cook for 4 to 5 minutes, until the eggs are mostly set.
- 5
Sprinkle the Parmesan cheese over the top. Cover again and cook for 1 to 2 minutes, until the cheese melts and the eggs are completely set.
- 6
Slide the omelette onto a plate and serve warm.
Creator's notes
Inspired by @eatswithjamie's viral sweet potato omelette. Serves 2, and you can halve or double it easily.
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