Mixed-Up Omelet Recipe
A little whipping can make an egg amazing. Omelets, like this great gluten-free option, whose eggs are given a quick beating, rise a little bit.
Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 4–6 servings
1 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 large garlic cloves, minced
1/2 green bell pepper, cored, seeded, and diced
1/2 red bell pepper, cored, seeded, and diced
1 small onion, peeled and diced
1 teaspoon dried Italian herbs
Fresh ground pepper
1/2 teaspoon salt
1 tablespoon grated Pecorino or Parmesan cheese
In a 10-inch nonstick skillet, heat olive oil over medium heat. Add potatoes and sauté for 10 to 15 minutes. Add garlic, peppers, and onion.
Sauté until vegetables are soft and onion is translucent. Add the herbs, pepper, and salt.
In a medium-size bowl, lightly beat the eggs. Add eggs to the cooked vegetable mixture in the skillet. Stir to combine.
As the egg mixture begins to set, lift the edges with a silicon or plastic spatula so that the uncooked eggs can flow underneath until the eggs are completely cooked.
Cover with a lid and turn the heat on low until the omelet is set, 3 to 5 minutes.
To serve, cut in wedges and sprinkle with cheese.
Similar to a frittata, this mixed-up omelet can be served warm or at room temperature for breakfast, lunch, or dinner.
Per serving: Calories: 209; Total fat: 11g; Saturated fat: 3g; Cholesterol: 280mg; Sodium: 414mg; Carbohydrates: 16g; Fiber: 2g; Sugar: 0g; Protein: 11g.