Sweet potato and avocado omelette

Recipe: Sweet Potato, Cherry Tomato & Avocado Omelette (vegetarian, gluten-free)

Here’s a quick, simple recipe that’s good for lunch or a light dinner. It’s a great way of using weekend leftovers and the avocado just makes it that extra bit filling.


Sweet potato and avocado omelette

Ingredients (serves 1 or 2 as snack):

  • 2 eggs
  • Small chunk of cheese (approx 25g) grated
  • 2 tablespoons water
  • Quarter red onion sliced
  • Half a medium avocado sliced
  • Quarter of a roasted sweet potato sliced
  • 3 cherry tomatoes quartered
  • Salt and pepper to taste


  1. Whisk the 2 eggs with the water. Mix in seasoning and cheese.
  2. Soften the onions in olive oil in a frying pan on medium heat – making sure not to brown.
  3. Pour the egg mixture into the frying pan.
  4. Add the tomatoes, sweet potato and avocado until the egg is nearly all cooked – usually about two minutes.
  5. Place under grill for about 30 seconds to finish

I got into a bit of debate with a pal who told me this not an omelette but frittata. Well you say frittata, I say omelette. What say you?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: