Omelettes are a great breakfast choice, a perfect healthy start to any day.
Studies have found that eating eggs for breakfast reduces the calorie intake for the rest of the day, the high protein start to the day provides a slow and steady energy release meaning you are less likely to be reaching for sweet starchy snacks mid morning.
This is my favourite omelette as it has two of my favourite additions, sweet potato and feta cheese.
Sweet potato is high in fibre, vitamins and minerals and helps control blood sugar levels as they have a low Glycemic Load. Feta cheese is a greek cheese usually made from goat or sheep milk and has a bold tangy flavour, which means that a little goes a long way.
- 4 large free range eggs, beaten
- 1 medium sweet potato, peeled & grated
- 1 brown or red onion, finely sliced
- 1/2 red pepper, finely sliced
- 50gm feta cheese, crumbled
- 1 tsp rice bran oil
- salt and pepper
Sweet Potato & Feta Omelette
Method:
Heat the oil in a small shallow frying pan. Add the onion and gently fry until almost soft. Add a sprinkle of salt to the onion as this will stop the onion from burning as it draws out the moisture.
Next add the grated sweet potato and red pepper and mix throughly as you gentle allow to soften. This will take about 1 – 2 minutes. We want to keep a light crunch to the pepper.
Now add the beaten egg mix, making sure to cover all the vegetables. Cook for 2 – 3 minutes to allow the base to firm. Now sprinkle the crumbled feta cheese over the omelette, season with freshly ground black pepper and then pop the pan under a medium hot grill to finish cooking for a further 2 – 3 minutes.
Conscious Cooking
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