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.


Sweet Potato Omelette With Crispy Bacon & Goat's Cheese

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.

Bacon Omelette With Sweet Potato

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.
 

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Bacon Omelette With Sweet Potato

Roasted Sweet Potato Omelette With Bacon

Prep Time: 12 minutes
Cook Time: 35 minutes
Author: Irena Macri
Servings: 3
Course: Breakfast
Cuisine: French
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No ratings yet
Calories: 399kcal
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.

Ingredients 

Roasted sweet potato

  • 1.5 cups sweet potato diced
  • 1 tablespoon olive oil
  • 1 small onion diced roughly
  • A few springs of fresh thyme
  • 1/4 teaspoon sea salt

For the omelette

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

Instructions

  • 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.
  • Roast for 25 minutes. You can stir the potato around after 15 minutes but not essential.
  • 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. 
  • Add sweet potato, thyme and onion to the bacon in the pan and turn to medium heat. 
  • 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. 
  • Right at the end, sprinkle with some goat’s cheese (if using) and a little black pepper. 
  • Serve with a side salad of mixed greens, cucumber, lemon juice & olive oil.

Notes

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

Nutrition

Calories: 399kcal | Carbohydrates: 16g | Protein: 19g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 351mg | Sodium: 572mg | Potassium: 428mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10114IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg
Keywords: bacon, Breakfast, Brunch, Egg recipes, Omelette, Sweet Potato
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Sweet Potato Omelette With Crispy Bacon & Goat's Cheese

 
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

4 Comments
  1. I like to caramelise onion with the bacon and the sweet potato and set aside
    then use a 3 egg mixture with fresh herbs and chillies for the omelette , wrapping the bacon -sweet potato mix with the egg like a burrito…
    can go nuts with the variations, but it is a quick simple staple in our home for all to enjoy.
    rock on..
    Chef Mark

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