Sweet Potato and Egg Omelet Fold Over
Description
A satisfying, buttery breakfast fold over featuring sautéed sweet potato ribbons and fluffy scrambled eggs. It hits the spot when you’re out of bread but want a starch with your eggs. Taking about 30 minutes from start to finish, this dish is perfect for a weekend family morning or a slower weekday routine while sipping coffee. Tip: Serve with ketchup if some convincing is needed for little food critics.
Ingredients
Instructions
- Preheat pan on stove top at medium heat.
- Use a vegetable peeler (cabbage peeler works great) to remove the skin and then thinly slice the sweet potato into ribbons.
- Add 1/4 to 1/2 Tablespoon of butter into the pre-heated pan. Use vent fan over the stove top if the butter smokes. Add sweet potato ribbons to the buttered pan and cook through, stirring and flipping occasionally. Use a large pan lid over top of the frying pan to steam the sweet potato ribbons to expedite cooking.
- In a separate bowl, crack five eggs and remove the anchors from the yolks.
- Add the milk and season with salt and pepper. Beat the egg mixture with a fork.
- Once the sweet potato ribbons are mostly cooked through, add the remaining butter to the pan followed by the egg mixture.
- Once the edges of the egg mixture begin to firm, swirl the pan to allow any extra egg to fill the edges of the pan and cook. Once the new edges begin to firm, use a spatula to flip the egg and potato omelet. If flipping is difficult, use the spatula to cut the omelet in half and flip each side independently.
- Sprinkle shredded cheese on the cooked side of the omelet. After approximately 30 seconds of cooking, fold over the omelet so the cheese is on the inside of the fold over. If the omelet was cut in half to cook, flip one half to be cheese side down and stack on top of the other half, so that both cheese sides are on the interior of the stack.
- Use the spatula to move the fold over to a plate and cut into portions. Add ketchup to garnish.
Notes
- A lifesaver when you want eggs but are out of bread, since the sweet potato provides the starch or carb that make eggs so much better! It takes a little time (30 minutes start to finish), but you can easily multitask while drinking your coffee, and your little one eats their wake-up snack or morning smoothie. It delivers that rich, buttery, “greasy breakfast” satisfaction without leaving you feeling weighed down afterward.
- Loaded with Vitamin A from the sweet potato and complete protein from the eggs. Sweet potatoes are a fantastic immune-supporting food during viral season, and the natural fat content is great for developing babies and toddlers. Tips for boosting the nutritional profile of this dish: Hemp seeds are a nutritional powerhouse primarily known for delivering an ideal balance of essential omega fatty acids (specifically omega-3 and omega-6), which help support heart health and reduce inflammation. Additionally, they are a complete plant-based protein source containing all nine essential amino acids, and they provide a rich supply of minerals like magnesium, iron, and zinc, along with dietary fiber for digestive support. Chia seeds provide a dense boost of soluble fiber, plant-based omega-3s, and antioxidants that help support sustained hydration and steady digestion; flaxseeds offer high levels of alpha-linolenic acid (ALA) and lignans to support hormonal balance and digestive health, provided they are consumed ground for optimal nutrient absorption; and pumpkin seeds deliver a valuable concentration of magnesium, zinc, and plant-based iron to support immune function and cellular health.
- For gluten free, ensure cheese is shredded by hand from a cheese block. Pre-shredded cheese may be processed with gluten.
Vegetarian, Gluten-Free, Breakfast, Quick & Easy