Sweet Potato Omelette
Lacto-Ovo Vegetarian Recipes Eggs Breakfast Gluten-Free Recipes
For breakfast or lunch, this omelette is filling and quick to prepare if you have the potatoes already baked. It's equally good if you prepare it in the oven (like a frittata) or on the stove (see final note).
Right now we are completely isolated at home, with enough supplies for several weeks. We'll go out rarely, only when we need fresh products (milk, yogurt, eggs, etc.). Otherwise, we're trying to follow our usual routine. In the morning, more than an hour of fitness to keep our spirit and body in shape. Then we get to work, we've moved our office to the living room at home. Work distracts us for a while from the news and unproductive thoughts. I prepare food exclusively at home, with what we have available. In the evening, a brief update on the "outside" situation and then some Netflix or a book on Kindle.
What we don't do: we don't obsessively read news or Facebook and we don't go for walks. We're trying to stay mentally healthy and adapt to this situation. A week ago I shared on FB a post from a venerable 103-year-old lady who said that for a quality life it's better to do more of what you should, than what you want. It wasn't successful and I understand why, it takes a lot of discipline, but now is really one of those moments when it's vital to do what you SHOULD. stay home
I'll also leave you here with an article I liked, with common sense advice for this period.
Ingredients
Omelette (ingredients for a 26cm omelette)
6 eggs
2 tablespoons oil
1 heaping tablespoon soft cheese (ricotta, goat cheese, brie)
salt, black pepper
Baked Sweet Potatoes (ingredients for 3 omelettes)
4 sweet potatoes
3 green onion stalks
1 tablespoon oil
salt, black pepper
How to prepare sweet potato omelette
- First prepare the sweet potatoes. Peel them with a vegetable peeler and then cut into finger-thick rounds. Sprinkle with salt and black pepper and then add the oil. Mix.
- Put the potatoes in a heat-resistant tray where they can fit next to each other, with slight overlapping allowed. Bake at 180C (350F) for 45 minutes. After this time, check that one is completely done, meaning creamy inside.
- Remove the tray from the oven and add the green onion cut into rounds. Mix.
* the potatoes can be prepared 1-2 days in advance; they can be kept in the refrigerator until needed; from this amount of baked sweet potatoes you'll be able to make 3 large omelettes (6 eggs each). - When you want to prepare the omelette, put the oil in a pan about 26cm. Place sweet potato rounds on the bottom (1/3 of the baked sweet potatoes from above). Make sure to include the green onion. Gently heat the pan with potatoes over low heat.
- While the pan heats up, beat 6 eggs well with salt and black pepper. When the oil in the pan sizzles, pour in the eggs. Wait a few seconds to see that the omelette sets on the edges and immediately move the pan to the oven at 190C (375F) for 10-13 minutes (check after 10 minutes that it's set on top).
- Flip the omelette onto a wide plate. Decorate with pieces of soft cheese, a bit of green onion from the baked potatoes, grind black pepper, sprinkle chili flakes if you want it slightly spicy and drizzle 2 teaspoons of olive oil on top. It's good warm or at room temperature.
Note: This recipe can also be made as a normal omelette on the stove. Beat the eggs and fry the omelette in hot oil until about 80% done. Only then add the baked sweet potatoes with green onion (cut them into smaller pieces this time, don't leave the rounds whole) and mix at the end so the potatoes stick to the omelette. On the side place some soft cheese or you can grate parmesan.
The roasted potatoes
Slice
The home office / gym
