Sunshine Omelette is my go-to food if I have forgotten to get food from the freezer. Yep, with the best of intentions, I even forget to get food from the freezer. This recipe again is quick, simple and easy food. It makes a great Saturday or Sunday afternoon lunch or can be a fast meal to prepare in the evening.
If we have any leftover veg in the fridge like peppers, courgettes and sweet potato I tend to use them up in this dish. We buy sweet potatoes from the local farm shop that are occasionally too much for us to eat as a family so we have a chunk of sweet potato left. It’s perfect for this recipe.
Sweet potatoes give this recipe a brilliant flavour and they pack an amazing punch nutritionally. They are loaded with vitamins, minerals and nutrients. Sweet potatoes have over 400% of your daily needs for vitamin A in one medium potato, as well as lots of fibre and potassium.
They have more overall nutrients than your ordinary spud but with fewer calories. Sweet potatoes are great for people with diabetes, they can help to lower blood pressure, help with digestion, fertility and immunity. Many studies suggest that increasing consumption of plant foods like sweet potato decreases the risk of obesity, heart disease and mortality while promoting a healthy complexion, increased energy and overall lowers weight.
My sunshine omelette is a healthy happy meal that is great for the whole family. Ted likes this meal because it has two of his favourites, eggs and cheese. I love it because it’s a meal I do not have to think about too much.
- Sharp Knife
- Chopping Board
- Cheese grater
- Frying pan
- Sweet potato x 250g
- Courgette x 1 small
- Yellow pepper x 1
- Onion x 1 small
- Eggs x 4 large
- Dried mixed herbs x 1 teaspoon
- Mature cheedar x 40 g
- Salt and pepper to taste
- Olive oil
- Preheat the oven to 180º.
- Start by peeling and chopping the sweet potato into 1 centimetre cubes.
- Next cut the yellow pepper, remove the core and chop into strips.
- Cut the end off the courgette and grate using the cheese grater.
- Then finely slice the onion.
- Crack the eggs into a bowl and mix with a fork.
- Add in the mixed dried herbs and the salt and pepper.
- Set to one side.
- Grate the cheese and set this aside too.
- Heat the frying pan to a medium heat and add the olive oil.
- Now add the onion to the pan and stir until it becomes soft.
- It should take about 2 – 3 minutes.
- Keep stirring the onion and add the sweet potato, pepper and courgette.
- Stir the ingredients for another 3 – 5 minutes. (Or until everything is covered in the oil and softening.)
- Get the egg mixture and stir this into the frying pan.
- Move the mixture around the pan until the omelette starts to get a base.
- This should take about two minutes.
- Now add the cheese and put it in the oven for 25 – 30 minutes.
While the omelette is cooking in the oven, I normally prepare a salad and then do a little tidying of the kitchen. It is what I love about this recipe is you can do the washing up while the omelette is cooking and then there is no mess at the end. Perfect for me as I love just having the plates to put in the dishwasher at the end. If you do try this meal as always, please enjoy.