This Sweet Potato & Spinach Omelette is a bright, tasty way to start your day! The sweet potatoes add a lovely creaminess, and the spinach brings a fresh pop of color.
It’s so easy to whip up, and you can even make it for dinner if you’re feeling fancy! I love adding a sprinkle of cheese on top; it just makes it even better! 🧀
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness and creamy texture make them perfect for this omelette. If you don’t have sweet potatoes, regular potatoes or even butternut squash can work in a pinch.
Spinach: Fresh spinach adds nutrition and color. You can substitute it with kale or arugula if you want a slightly different taste, but it won’t have the same mildness as spinach.
Eggs: Large eggs are ideal for this recipe. If you’re looking to make it lighter, you might try egg whites or a plant-based egg alternative, keeping in mind that the texture may change.
Onion: A small chopped onion gives flavor. I often use shallots for a milder taste. You can skip it or use garlic for a different flavor punch!
Cheese: Optional, but it adds delicious creaminess. Cheddar is a classic, but feta or goat cheese can bring a tasty twist. You can also leave it out for a dairy-free version.
How Can You Make Perfectly Cooked Eggs in Your Omelette?
Cooking eggs perfectly in an omelette can be tricky, but a few simple tips can help! Start with the heat at medium to avoid burning.
- Beat the eggs well with a pinch of salt before pouring them in.
- Use a non-stick frying pan, and let the eggs sit undisturbed for a few minutes to set the base.
- When the edges start to lift, gently push them towards the center, allowing uncooked eggs to flow to the sides.
- Be patient while it cooks; rushing this step can lead to rubbery eggs or a burnt bottom.
- Fold only when it’s firm enough to hold its shape, and finish off with a quick flip if you’re feeling confident!
Trust me, practice makes perfect for a delicious omelette!
Sweet Potato & Spinach Omelette
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and thinly sliced
- 4 large eggs
- 1 cup fresh spinach leaves
- 1 small onion, finely chopped
- 1-2 tablespoons olive oil (or butter)
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 cup shredded cheese (cheddar or your choice)
- Optional: 1/4 teaspoon paprika or smoked paprika for extra flavor
How Much Time Will You Need?
Preparing this delicious Sweet Potato & Spinach Omelette will take about 15 minutes of cooking time. From start to finish, you can enjoy this healthy meal in about 20-25 minutes, including prep time. So, it’s perfect for a quick breakfast, brunch, or even a light dinner!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by heating 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Once hot, add the thinly sliced sweet potatoes and chopped onion. Cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly golden. This will bring out their natural sweetness!
2. Beat the Eggs:
While the sweet potatoes are cooking, crack the eggs into a mixing bowl. Beat them well with a pinch of salt, a little black pepper, and the paprika if you’re using it. This will give your omelette a lovely flavor!
3. Add the Spinach:
Once the sweet potatoes are cooked and soft, throw in the fresh spinach leaves to the pan. Cook just until the spinach wilts, which should take about 1-2 minutes. This keeps the spinach vibrant and full of nutrients!
4. Combine and Cook the Eggs:
Now, pour the beaten eggs evenly over the sweet potato, spinach, and onion mixture in the pan. Let this cook undisturbed over low to medium heat for about 5-7 minutes until the bottom is set and golden. Be patient—you want those eggs just right!
5. Add Cheese and Fold:
If you’re using cheese, sprinkle it evenly over half of the omelette. Carefully fold the other half over the cheese and let it cook for another 1-2 minutes until the cheese melts and the eggs are fully cooked through.
6. Serve and Enjoy:
Gently slide the omelette onto a plate. Add any additional toppings you like and enjoy your colorful, nutritious Sweet Potato & Spinach Omelette hot!
Feel free to serve it with your favorite sauce, hot sauce, or a fresh salad on the side. Happy cooking!
Can I Use Another Type of Potato Instead of Sweet Potatoes?
Absolutely! You can substitute regular potatoes or even butternut squash if you don’t have sweet potatoes on hand. Just make sure to adjust the cooking time as necessary until they are soft.
What Can I Substitute for Spinach?
If you don’t have spinach, kale or arugula can work well too! Just keep in mind that kale may take a tad longer to cook down, while arugula wilts very quickly.
How to Store Leftovers?
Store any leftover omelette in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the microwave or on the stove, adding a splash of water to keep it moist.
Can I Make This Omelette Dairy-Free?
Yes, just skip the cheese or use a dairy-free cheese substitute. The omelette will still be delicious and flavorful without dairy! Just ensure your cooking oil is plant-based, too.