Sweet Potato Hash and Fried Egg Whites to a Steak and Sweet Potato Frittata, the sweet potato keeps popping up on our breakfast menu. This morning, I combined sweet potatoes with onions, mushrooms, and asparagus in a healthy, veggie omelet.
Ingredients for our Healthy Sweet Potato, Asparagus and Mushroom Stuffed Omelet
1 cup diced Sweet Potatoes
1 cup sliced Baby Bella Mushrooms
1/2 cup Red Onions, Diced
12 cup Asparagus, Trimmed and Diced into 1/2 inch pieces
2 tsp Coconut Oil
1/8 tsp of Pepper
1/2 tsp Garlic Powder
1/2 tsp of Thyme
Sea Salt (to taste)
6 eggs (1 Whole Egg and 2 Egg Whites for Each Omelet) or 4 Egg Whites per Omelet
**The filling stuffs two omelets. Our girls will share one omelet easily.
Instructions for our Healthy Sweet Potato, Asparagus and Mushroom Stuffed Omelet
Saute the Vegetables. In a medium, nonstick frying pan, heat the coconut oil until melted. Add the sweet potatoes and onions. Cook over medium heat until the onions soften slightly. Add the mushrooms and asparagus, pepper, garlic and thyme. Continue to cook until the sweet potatoes and asparagus are tender. Season to taste with sea salt.
Prepare the Omelet. Brush a nonstick skillet or omelet pan with coconut or olive oil and preheat slightly. Whisk the eggs thoroughly. Pour the egg
mixture into the preheated pan. Allow the egg mixture to remain
untouched in the skillet until the bottom begins to set up. Begin
gently pushing the edges of the egg mixture toward the center, tilting
the pan to allow runny egg to fill in the edges and underneath to allow
the egg to set up and form a flat, egg pancake. At this point, you may
opt to flip the egg over to allow the other side to cook--or simply add
the filling to half of the omelet and fold over to cover the filling.
Carefully remove omelet from pan and serve. Gently move the
omelet to the serving plates. I generally split an omelet for the girls--and serve with toast or fresh fruit.
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