Roast sweet potato and cherry tomato omelette recipe

An easy and delicious roast veggie omelette, perfect to whip up for weekend breakfasts,

Written by Richard Kerrigan
  • Serves: 1


Nothing beats using your own fresh produce or materials around the house.
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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.

For more healthy recipes, follow Richard Kerrigan – The Beach Life on Instagram @rkthebeachlife

Written by Richard Kerrigan

Richard Kerrigan is a Manly-based chef, personal trainer, nutrition coach and the founder of The Beach Life.

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