Roast sweet potato and cherry tomato omelette
A perfect breakfast after an early morning walk or workout, this omelette is sure to leave you feeling full and satisfied.
½ small sweet potato (cubed)
¼ bunch of fresh parsley finely chopped
6 cherry tomatoes
2 large handfuls fresh spinach
½ tsp smoked paprika
Salt and pepper
1. Cut the sweet potato into small cubes and lay onto an oven tray and roast until soft at 180°C. They should only take about 10-12 minutes. Half way through cooking throw the cherry tomatoes onto the tray and roast for the remaining time.
2. Microwave the spinach in a bowl for 30s.
3. Whisk the eggs then season with salt and pepper and smoked paprika, pour into a pan on medium heat. Stir the eggs quickly once or twice then evenly scatter the sweet potato and cherry tomatoes across half of the omelette, sprinkle chopped fresh parsley over the top then carefully fold the other half over the top.
4. Slide onto a plate and serve. I love a little squeeze of spicy sriracha sauce over the top.
Recipe courtesy of Richard Kerrigan, The Beach Life, Qualified Chef and Personal Trainer.