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
1.5cupssweet potatodiced
1tablespoonolive oil
1smalloniondiced roughly
A few springs of fresh thyme
1/4teaspoonsea salt
For the omelette
3-4rashersbaconincluding the middle (short cut) part
6eggswhisked
A pinch of black pepper
2teaspoonsolive oil
1/4cupgoat’s cheesesoft, 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.