Sweet potato, feta and spinach omelette (v)

Sweet potato, feta and spinach omelette

Ingredients:

• 2 eggs
• 150g sweet potato, cut into 2cm pieces
• 10g feta cheese, crumbled
• 40g baby spinach leaves
• 1 tsp olive oil

Recipe:

Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato on tray and lightly spray with oil. Bake for 20–25 minutes or until golden and tender. Transfer to a large bowl and set aside to cool. Add feta and spinach and toss gently to combine. Meanwhile, whisk eggs in a medium bowl until combined. Season with pepper. Lightly spray an 18cm non-stick frying pan with oil and heat over medium heat. Add egg mixture and cook for 10 seconds. Using a spatula, draw edges of omelette into centre, allowing uncooked mixture to run underneath. Repeat until egg mixture is nearly set. Transfer to plate; spoon sweet potato mixture onto half of omelette. Fold to enclose filling. Serve