Sometimes I neglect to share the recipes for the simple meals I make. Like this one. This wasn’t a recipe that I planned to share but when I took it out of the skillet I thought it was worthy of a quick photo. I posted it on Facebook and you asked me for the recipe! There was interest! Ditto Instagram.
One kid devoured this. One didn’t touch it because the chili flakes were just a touch too hot for him. I loved it but if spice isn’t your thing, skip the heat. If you are in a rush, and you’re not freaked out at the idea of eating cold eggs, this is flavorful for a quick cold for breakfast too! Or zap a slice in the microwave for 45 seconds.
If you’re looking for a Whole30 recipe, either use homemade nut milk or skip it entirely.
Sweet Potato Omelette (Whole30)
Ingredients. Serves 2.
- 1 onion
- 1 teaspoons cumin
- 1 teaspoons paprika
- 1/2 teaspoon red chili flakes
- Half a large sweet potato
- 4 eggs
- 1/4 up cashew milk (homemade nut milks are “Whole30 safe” but this is an optional ingredient if you don’t have any)
- Put a sweet potato in a microwave safe bowl, cover with water and microwave until partially cooked. In my microwave, that’s 8-10 minutes but microwaves vary.
- Heat your skillet over a medium heat. Drizzle some olive oil in the skillet, dice the onion and fry it for six to eight minutes, until soft. Add the cumin, paprika and red chili flakes.
- Once the sweet potato is cooked, pour away the hot water that’s in the bowl and throw some ice in that bowl to cool the sweet potato to the touch. Cut in quarters then peel.
- Now, dice the sweet potato and add it to the onions. Continue to cook until the sweet potato begins to caramelize, about eight more minutes.
- Crack your eggs in a bowl and whisk with the cashew milk. You could use almond milk if you prefer, or no milk at all. It just adds a flufflyness to the omlette. Once your sweet potatoes are cooked, turn the heat to low and pour the whisked eggs into the skillet.
- Cover and cook until the eggs set, no more than ten minutes.
- Slide onto a plate or cutting board to cool, then serve.