Nutritional Wisdom with Carly Pollack

Roasted Sweet Potato and Bacon Omelet

Roasted Sweet Potato and Bacon Omelet

Ingredients
1 cup diced sweet potatoes
1 small white onion, roughly chopped
1 sprig fresh thyme
1 pinch sea salt
1 tbsp ghee
2 slices bacon, diced
4 eggs, whisked
1 pinch black pepper
1/2 tbsp coconut oil
2 handfuls mixed salad greens
1/2 lemon, juiced
extra virgin olive oil

Directions
Pre-heat oven to 400F. Rub the bottom of a baking tray with melted ghee or let it melt quickly in the oven. Scatter sweet potato, onion and fresh thyme leaves in a tray and roast in the oven for 30 minutes. Stir a couple of times after the first 15 minutes of roasting. Sprinkle with a little salt at the end. Heat a little ghee in a frying pan you will be cooking the omelet in. Fry bacon for 5 minutes, stirring frequently, until it’s brown and crispy. Then turn the heat to medium. Add sweet potato mix and stir through until warmed up. Pour whisked egg mixture over potato and bacon making sure the whole surface is evenly covered. Cook for about 4 to 5 minutes or until the egg is set and cooked through, you can cover the pan with a lid to speed up the cooking process. Half way through, scatter some black pepper. Serve with a side salad of mixed greens, lemon juice & olive oil.

Serving
2 Servings