Trying the viral sweet potato omelette.. 👀

Ingredients

• 1 medium Sweet Potato (peeled and thinly sliced)
• 2 large Eggs (beaten)
• 2 large Egg Whites (separated from yolks and beaten)
• 30 g Light Mozzarella (shredded)
• 1 small Tomato (diced)
• to taste Salt (for seasoning)
• 1 tbsp Olive Oil (for greasing the pan)

Instructions

1. Prepare Sweet Potato Base

   Peel the sweet potato and slice it as thinly as possible using a mandoline, grater, or sharp knife. Thin slices will cook quickly and become pliable.

   Time: PT5M

2. Heat the Skillet

   Add 1 tbsp olive oil to the non‑stick skillet and heat over medium heat for about 2 minutes until the oil shimmers.

   Time: PT2M

   Temperature: medium heat

3. Cook Sweet Potato Base

   Lay the sweet potato slices in a single layer in the hot skillet. Press them gently with clean hands to adhere to the pan. Cover with a lid that fits loosely and cook for 4 minutes until the slices are tender but still flexible.

   Time: PT4M

   Temperature: medium heat

4. Prepare Egg Mixture

   In a mixing bowl, whisk together the 2 whole eggs, 2 egg whites, a pinch of salt, shredded mozzarella, and diced tomato until fully combined.

   Time: PT2M

5. Add Egg Mixture

   Pour the egg mixture evenly over the cooked sweet potato base. Reduce heat to low‑medium, replace the lid, and let cook for 3 minutes until the edges set.

   Time: PT3M

   Temperature: medium heat

6. Finish and Roll

   Using the spatula, gently lift one side of the omelette and roll it onto itself, or flip the entire thing if you prefer. Cook an additional 2 minutes to ensure the center is fully set.

   Time: PT2M

   Temperature: medium heat

7. Serve

   Slide the omelette onto a plate, sprinkle a little extra salt if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

23g

Fat

19g

Fiber

4g