There’s almost nothing simpler, yet satisfying, than an omelet for dinner. They’re easy to whip up on a moment’s notice and make for a nourishing comfort food.

An omelet is also a great dish to teach kids since it’s fairly easy to master, and they can customize the recipe to their tastes with the ingredients your family has at home. You can even make an omelet to use up leftovers that aren’t enough for a full meal, such as little bits of cheese, meat, and veggies.

One ingredient most people don’t think of adding to an omelet is sweet potato. That’s a shame, since sweet potatoes are chock-full of nutrients. They’re a great complement to the protein-packed eggs that are the heart of this dish. Eggs are also a source of important vitamins and minerals, including selenium, phosphorus, and vitamins B2, B5, and B12, among others.

In order to keep the cook time as short as possible, make sure you chop the sweet potatoes into a small dice. Larger pieces are fine if you have extra time, but make sure they’re cooked through before you add the eggs.

If you’re not a fan of sweet potatoes, there are other options. This recipe will also work well with other varieties of potato, such as yellow potatoes. You’ll get a meal reminiscent of a Spanish omelet.

This recipe was developed in partnership with Eggland’s Best.

Ingredients

  • 2 small sweet potatoes, peeled and finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 3 tsp minced fresh thyme
  • 1/2 tsp minced garlic
  • 6 Eggland’s Best large eggs
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper

Toppings

  • 2 avocados, sliced
  • 6 tbsp plain nonfat Greek yogurt

Directions

  1. Cook potatoes in a 10-inch nonstick skillet over medium-high heat in extra-virgin olive oil until golden brown and tender, about 15 minutes, stirring occasionally.
  2. Add onion, 2 tsp thyme and garlic; cook until tender, 2 to 4 minutes. Reduce to medium heat.
  3. In a bowl, beat eggs, salt, and pepper.
  4. Pour over potato mixture; cook, covered, until completely set, 8 to 10 minutes.
  5. Cut into 6 wedges. Stir together yogurt and remaining 1 tsp thyme.
  6. Top servings with avocado slices and yogurt mixture.

Yield: 6 servings

Prep time: 5 minutes

Cook time: 25 minutes

Amount per serving

Calories232.6g
Total fat17.6g
Saturated fat2.9g
Polyunsaturated fat1.6g
Monounsaturated fat9g
Cholesterol175.7mg
Sodium128.5mg
Potassium423.6mg
Total carbohydrate12.3g
Dietary fiber4.9g
Sugars3.8g
Protein8.9g