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Mushroom & Sweet Potato Omelette

Serves 1 30
Crispy omelette stuffed with pan fried mushrooms and soft sweet potato.

Nutritional Information

Energy (kcal)

115(kcal)

Fat

5.7g

of which saturates

1.3g

Carbs

10g

of which sugars

2.9g

Fibre

1.3g

Protein

5.2g

Salt

0.28g

Energy (kcal)

584(kcal)

Fat

29g

of which saturates

6.4g

Carbs

52g

of which sugars

14g

Fibre

6.7g

Protein

26g

Salt

1.4g

Ingredients

  • 1 Sweet Potato
  • 1 Garlic Clove
  • 3 Medium Eggs
  • 1 tbsp of Olive Oil
  • 4 Chestnut Mushrooms
  • 1 Sprig of Thyme
  • Sprinkle of Salt
  • Sprinkle of Black Pepper

Method

  1. Peel and dice the sweet potato and lay out on an oven tray. Drizzle the sweet potato with olive oil and season with salt & pepper.
  2. Place the tray in a pre-heated oven at 200 C and roast for 20 minutes and it’s fully cooked and tender. Alternatively: microwave the sweet potato on full power for about 10 minutes or until it’s fully cooked.
  3. Next, heat a tablespoon of olive oil in a frying pan over medium heat and add the sliced mushrooms, garlic clove and thyme. Keep stirring them for 5 minutes until they caramelise and get fragrant, then remove them from the pan.
  4. Whisk the eggs and season them with salt & pepper. Add the mix to the pan, stirring to keep it cooking evenly and to prevent too much colour occurring on the bottom of the omelette. 
  5. After a couple of minutes, the egg mix should be 3/4 cooked. Spread it out and add the mushroom and sweet potato to one side of the omelette. Fold the other half on top of this. 
  6. Remove it from the pan, serve and enjoy.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Sweet Potatoes, EGGS, Mushrooms, Olive Oil, Garlic, Thyme, Salt, Black Pepper.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.

 

 

Ingredients

  • 1 Sweet Potato
  • 1 Garlic Clove
  • 3 Medium Eggs
  • 1 tbsp of Olive Oil
  • 4 Chestnut Mushrooms
  • 1 Sprig of Thyme
  • Sprinkle of Salt
  • Sprinkle of Black Pepper

Method

  1. Peel and dice the sweet potato and lay out on an oven tray. Drizzle the sweet potato with olive oil and season with salt & pepper.
  2. Place the tray in a pre-heated oven at 200 C and roast for 20 minutes and it’s fully cooked and tender. Alternatively: microwave the sweet potato on full power for about 10 minutes or until it’s fully cooked.
  3. Next, heat a tablespoon of olive oil in a frying pan over medium heat and add the sliced mushrooms, garlic clove and thyme. Keep stirring them for 5 minutes until they caramelise and get fragrant, then remove them from the pan.
  4. Whisk the eggs and season them with salt & pepper. Add the mix to the pan, stirring to keep it cooking evenly and to prevent too much colour occurring on the bottom of the omelette. 
  5. After a couple of minutes, the egg mix should be 3/4 cooked. Spread it out and add the mushroom and sweet potato to one side of the omelette. Fold the other half on top of this. 
  6. Remove it from the pan, serve and enjoy.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Sweet Potatoes, EGGS, Mushrooms, Olive Oil, Garlic, Thyme, Salt, Black Pepper.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.