Sweet Potato Omelette With Crispy Bacon & Goat’s Cheese

This sweet potato omelette with crispy bacon and goat’s cheese is great for using up leftover roast vegetables and to make something a little different for breakfast. The sweetness of the potatoes pairs well with salty bacon and cheese. Bacon can be omitted for a vegetarian version and this recipe is gluten-free friendly.

This sweet potato omelette recipe is perfect for weekends when you have a little time up your sleeve. You can also prepare it in the mornings during the week but make sure to give yourself 15-20 minutes and remember to do some prep the night before.

I often make it the day after I roast sweet potato for dinner as I always make a little extra. You can also make a larger batch as part of your weekend meal prep. Roasted sweet potato can be stored in an airtight container for 3-4 days in the refrigerator.

To speed up the morning prep process, you can also pre-dice bacon the night before (you can even pre-grill it).

This omelette is a great source of protein and starchy carbohydrates, making it a filling meal and great for active people. You can also make it as a pre- or post-workout meal.

TIPS FOR MAKING SWEET POTATO & BACON OMELETTE

• I used thinly sliced middle bacon and streaky rashers. As usual, I always recommend choosing the best quality bacon made from outdoor bread, free-range pigs. Check the label and look for the brand with the least amount of additives and preservatives. Quality bacon tastes so much better and has a superior nutritional profile.
• Sweet potato can be replaced with parsnips, pumpkin or other root vegetables. For a lower-carb version, I love adding grilled asparagus or steamed broccoli.
• I used soft goat’s milk cheese, also known as chèvre, but you can crumble some feta, which is a little cheaper. Feel free to leave the cheese out if you’re avoiding all dairy. Likewise, you could omit the bacon and add more goat’s cheese for a vegetarian version.
• Make-ahead: roast the sweet potato with onion the night before if making this breakfast on a weekday.

MORE BREAKFAST RECIPES YOU MIGHT LIKE

• Chorizo & Sweet Potato Egg Skillet – inspired by my travels in Spain
• Best Paleo Omelette Recipes – for every taste and occasion
• Turmeric Fried Eggs – comes with delicious bits and pieces on the side
• Cavolo Nero & Corn Fritters – gluten-free and vegetarian delight
• Make sure to check out my Paleo Breakfast Cookbook here.

Roasted Sweet Potato Omelette With Bacon

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• Author: Irena Macri
• Prep Time: 12 minutes
• Cook Time: 35 minutes
• Total Time: 47 minutes
• Yield: 3 1x
• Category: Breakfast
• Method: Omelette
• Cuisine: French

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Description

Try this sweet potato and bacon omelette with goat’s cheese for a nutritious, gluten-free, grain-free breakfast. Omit bacon for a vegetarian version, or the cheese for a dairy-free, paleo, Whole30 version.

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Ingredients

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Roasted sweet potato

• 1 + 1/2 cup diced sweet potato 
• 1 tablespoon olive oil
• 1 small onion, diced roughly
• A few springs of fresh thyme
• 1/4 tsp sea salt

For the omelette

• 3–4 rashers of bacon, including the middle (short cut) part
• 6 eggs, whisked
• A pinch of black pepper
• 2 teaspoons olive oil
• 1/4 cup crumbled soft goats cheese
• Sides: Mixed salad greens & sliced cucumber

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Instructions

1. Preheat the oven to 200 C / 400 F. Combine sweet potato with olive oil, onions, thyme and salt and scatter on a flat baking tray.
2. Roast for 25 minutes. You can stir the potato around after 15 minutes but not essential.
3. Dice the bacon. I like to cut the rind away and cut the strips into 3-4 pieces. Heat a little oil in a frying pan you will be cooking the omelette in. Fry the bacon for 5 minutes, stirring a few times, until crispy. 
4. Add sweet potato, thyme and onion to the bacon in the pan and turn to medium heat. 
5. Pour in the whisked eggs, making sure they spread evenly. Cook for about 4-5 minutes or until the egg is set and just cooked through. You can cover the pan with a lid to speed up the cooking process. 
6. Right at the end, sprinkle with some goats cheese (if using) and a little black pepper. 
7. Serve with a side salad of mixed greens, cucumber, lemon juice & olive oil.

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Notes

Cooking times below include the roasting of the sweet potato and can quicker if you do that part ahead of time.

Nutrition

• Serving Size: 1/3 of the omelette (without salad)
• Calories: 449
• Sugar: 3.5 g
• Sodium: 673 mg
• Fat: 34.9 g
• Saturated Fat: 11.3 g
• Carbohydrates: 12.6 g
• Fiber: 1.9 g
• Protein: 20.9 g
• Cholesterol: 403.2 mg

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