Description
Enjoy a wholesome and vibrant Sheet Pan Sweet Potato Spinach Omelette that’s easy to prepare and perfect for brunch or busy mornings.
Ingredients
Scale
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cups fresh spinach
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (cheddar or feta)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare a sheet pan by spraying it with nonstick cooking spray or drizzling it with olive oil.
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on the prepared sheet pan and roast for about 20 minutes until tender and slightly golden.
- While the sweet potatoes are roasting, whisk together the eggs, milk, salt, and pepper in a large bowl until well combined.
- Once the sweet potatoes are done, remove them from the oven. Sprinkle fresh spinach over the sweet potatoes followed by the shredded cheese.
- Carefully pour the egg mixture over the sweet potato-spinach-cheese medley on the sheet pan, ensuring even distribution.
- Return the sheet pan to the oven and bake for an additional 20-25 minutes or until the omelette is set in the middle and lightly golden on top.
- Transfer to plates and serve warm for a delightful breakfast experience.
Nutrition
- Serving Size: 1/8 of omelette (approximately 90g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg
Keywords: Feel free to customize this recipe by adding other vegetables like bell peppers or onions. For added flavor, consider mixing in herbs such as dill or parsley. Ensure that sweet potatoes are cut evenly for consistent cooking.