Sweet Potato and Spinach Omelette

This Sweet Potato and Spinach Omelette is a healthy, protein-packed breakfast that’s both delicious and filling. The natural sweetness of the sweet potatoes pairs perfectly with the earthy spinach and fluffy eggs, creating a balanced meal to start your day right.

Why Everyone Loves Sweet Potato and Spinach Omelette

This omelette is packed with nutrients, combining fiber-rich sweet potatoes, iron-loaded spinach, and protein from eggs. It’s easy to make, naturally gluten-free, and perfect for a quick, wholesome breakfast. For more breakfast inspiration, check out Sweet Breakfast Recipes.

Ingredients

• ½ cup sweet potato, diced into small cubes
• 1 tsp olive oil
• ½ cup fresh spinach, chopped
• 3 large eggs
• 2 tbsp milk (optional, for fluffier eggs)
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 1 tbsp feta cheese (optional)

Instructions

Step 1: Cook the Sweet Potatoes

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced sweet potatoes and cook for 5–7 minutes until tender, stirring occasionally.

Step 2: Sauté the Spinach

1. Add chopped spinach to the pan and sauté for 1–2 minutes until wilted.
2. Remove the sweet potato and spinach mixture from the pan and set aside.

Step 3: Make the Omelette

1. In a bowl, whisk eggs, milk (if using), salt, pepper, and garlic powder until well combined.
2. Pour the egg mixture into the skillet and cook over low-medium heat until the edges start to set.
3. Add the cooked sweet potatoes and spinach over one half of the omelette.
4. Once the eggs are fully set, carefully fold the omelette in half.

Step 4: Serve and Enjoy

1. Transfer the omelette to a plate and sprinkle with feta cheese if desired.
2. Serve hot with toast, avocado, or a side of fresh fruit.

How to Serve Sweet Potato and Spinach Omelette

• Pair with whole-grain toast for a balanced breakfast.
• Add a side of sliced avocado for extra creaminess.
• Serve with fresh orange juice or coffee for a perfect morning meal.

How to Store Sweet Potato and Spinach Omelette

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet over low heat or in the microwave for 30 seconds.
• Avoid freezing, as eggs can become rubbery when thawed.

Tips to Make the Best Sweet Potato and Spinach Omelette

• Dice sweet potatoes into small cubes for quicker cooking.
• Cook eggs on low heat for a fluffy texture.
• Use a non-stick skillet to prevent sticking.

Variations of Sweet Potato and Spinach Omelette

• Cheesy Omelette: Add shredded cheddar or goat cheese for extra richness.
• Spicy Omelette: Sprinkle red pepper flakes or drizzle with hot sauce.
• Protein-Packed Omelette: Add cooked turkey or chicken for a heartier meal.

FAQs About Sweet Potato and Spinach Omelette

Can I use frozen spinach?
Yes, but thaw and drain excess water before adding to the omelette.

Can I use egg whites instead of whole eggs?
Absolutely! Substitute three egg whites for each whole egg.

What other vegetables can I add?
Bell peppers, onions, or mushrooms make great additions.

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