We’ve definitely been on somewhat of an omelet kick lately. I must say that I inspired myself after creating the Southwestern Omelet last week. It’s preference really…but I dare to claim that this one is even better!
What I love about this omelet is that it is really hearty. With sweet potato added in you truly have a balanced breakfast or heck — even dinner. This omelet is loaded!
**Remember that you want ingredients that are quick cooking, or have fillings already pre-cooked. In this case I had leftover roasted sweet potato. They would need to be cooked first before making the omelet. Perfect use for leftovers.
Hope you enjoy it. What fillings do you like for your omelet?
The following amounts are for one omelet, but they can easily be multiplied.
- 2 strips bacon, diced
- 1/2 a leek, thinly sliced
- 1/2 cup pre-cooked sweet potato, diced
- small handful of baby spinach
- 3 eggs
- salt, pepper, garlic powder to taste
- 1/2 tsp. dried basil
- 1 tbsp. butter (grass-fed if you can, I like this one).
- Start by cooking the diced bacon in a small 10″ skillet over medium heat.
- When the bacon is almost done, add in the sliced leek. Continue to cook until it softens.
- Add the diced sweet potato and cook just long enough to heat through.
- Remove from heat and stir in spinach leaves. Once they are wilted remove all the cooked fillings to a small bowl.
- Add 3 eggs to a bowl, along with a splash of water (~1 tsp.) Season with salt, pepper, garlic powder and the dried basil. Whisk until the yolks are well combined and frothy.
- Wipe out the same 10″ skillet and return it to the heat. Turn your heat down to medium-low.
- Add the butter and swirl to coat. Once it is melted, add your whisked eggs. Tilt the skillet slightly so that the eggs spread out evenly.
- With a rubber spatula begin pulling the edges of the omelet towards the center — while you tilt the skillet so that the un-cooked egg flows into the empty space. Continue doing this until you have very little un-cooked egg on top.
Scatter your fillings all over the omelet, and then fold one edge over towards the center. At this time you can remove the skillet from the heat all together. The residual heat will continue to cook the omelet without over-cooking the outside.
Roll one edge of the omelet towards the center.
Then, you can continue rolling that same direction as you put it onto the plate. You can top your omelet with all sorts of things — avocado, hot sauce, and salsa all make great additions.