This makes a delicious and filling breakfast
Serves 3
1 ½ cups diced sweet potato
½ red onion, sliced
1 teaspoon dried oregano
Coconut oil, ghee, butter or olive oil
6 eggs, whisked
1 handful fresh parsley, chopped
Salt and pepper, to taste
Place the sweet potato and sliced onion on a greased oven tray. Sprinkle with dried oregano and drizzle with oil of choice. Roast in the oven until soft and golden.
Heat some oil of your choice in a pan on the stove to cook the omelette. Place all ingredients except eggs into the pan. Pour the whisked eggs over the mixture, making sure it is all covered evenly.
Cook for approximately 5 minutes, or until the egg is set. Covering the pan with a lid will speed up the cooking process.
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