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Sweet Potato & Pepper Omelette |
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| Serves 3 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
1 large sweet potato, peeled, cut in half lengthways & into 5 mm
slices
1 tbsp vegetable oil
1 red pepper, deseeded & cut into thin slices
6 eggs, beaten
salt & freshly ground black pepper
2 tbsp finely chopped fresh parsley
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Place the sweet potato in a
saucepan, cover with water, bring to the boil and cook got
about 5 minutes until just tender. Drain well
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Heat the oil in a medium
frying pan and gently fry the pepper for about 5 minutes
until softened. Add the potato slices, and cook, stirring,
for a further minute.
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Pack the vegetables evenly
over the base of the frying pan and pour in the eggs and
plenty of seasoning. Cook the omelette over a gentle heat,
pushing the cooked egg from the edge of the pan into the
centre, until the egg is set all over - it will take about
10 minutes to set completely.
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Preheat the grill to hot, and
place the omelette under the grill, protecting the frying
pan handle if necessary, to cook for 2 - 3 minutes to
lightly brown the top.
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Serve hot or cold, straight
from the pan, cut into wedges and sprinkled with the
chopped herbs. A green salad makes a tasty crisp
accompaniment.
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DAILY
DINNERS 
