Sweet potato, silverbeet and red onion omelette

Sweet potato, silverbeet and red onion omelette

I adopted omelettes as a staple meal while doing the whole 30. This was one of the best combos I had, served with a sprinkling of sea salt and cracked pepper, it reminds me of a healthy version of a hash brown.


  • 3 eggs
  • Small handful of cooked sweet potato (I use the microwave to cook it, though I know it would be better to steam or bake)
  • Handful of silverbeet or leafy green, roughly chopped
  • Half a red onion, sliced
  • 1 teaspoon oil (I like coconut oil for frying)


In a frypan on low-medium heat sautee the onion. Once it’s softened add in the silverbeet and sweet potato.

In a small bowl, whisk the eggs together (or combining them with a fork is fine).

Pour the eggs over the veggies, cover the pan with a lid and cook until the egg is cooked through.

This is best served hot. I tried to keep some in the fridge but it wasn’t great. But it would make a great combo for a fritatta.

Servings 1
Prep time 5 minutes
Cooking time 7 minutes

Share This Post

Leave a reply