Lunch Recipes

Sweet Potato Spanish Omelette Recipe

14th July 2017

By Derek Howes | Published on July 14, 2017

Eggs are one of the most versatile, complete proteins around. While cooking some foods can alter the protein content for the worse, protein found in eggs stays strong in the face of heat.

So, you can beat them, scramble them, poach them, boil them and eggs will still give you their best.

Try this twist on the traditional Spanish omelette from Derek Howes, NCCA-accredited PT and chef.


You’ll need

5 large whole eggs (or a couple whole eggs and whites)

Onion (your choice of onion and however much you want)

1/2 tablespoon olive oil

2 tablespoons (14g) bacon bits

1/4 cup (28g) fat free cheese (or reduced/full fat)

1 cooked sweet potato


What to do

1. Take out an 8in pan.

2. Chop up your onion and cook it with a little olive oil over medium heat until tender/soft (or don’t and just add your onion in raw. Both ways are great).

3. Mix together your eggs, bacon bits, and cheese.

4.  Microwave your sweet potato and chop it up into cubes.

5.  Lightly mix your cubed sweet potato into your egg mix.

6.  Pour your mix into your pan coated with olive oil over medium heat and cook for a few minutes or until the edges don’t jiggle.

7.  Remove from the heat and flip your omelet on to a plate that covers the whole top of your pan (do this as quickly as possible).

8.  Slide your omelette back into your pan and continue cooking for another couple minutes, then serve.


– READ MORE: Infographic: How Nutritious Are Eggs?