Roast sweet potato and cherry tomato omelette recipe
An easy and delicious roast veggie omelette, perfect to whip up for weekend breakfasts,
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
1. Cut the sweet potato into small cubes and lay onto an oven tray. Roast at 180°c until soft. They should only take about 10-12 minutes. Halfway through cooking, throw the cherry tomatoes onto the tray and roast for the remaining time.
2. Microwave the spinach in a bowl for 30 seconds.
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.
Isabella and Sofia Bliss share love of cookingRead more
Prawn ravioli recipe from Sofia and Isabella BlissRead more