So this little bad boy does not look the best, but I blame that on travel rather than taste.
I made him the night before, and carried him to work in my trusty Tupperware container ready for a warm up at work the next morning.
Problem was, my trusty Tupperware container was too big to fit in said microwave, and getting Mr Omelette out of container onto plate for heating was more of a challenge than making it in the first place.
Omelette’s are great for breakfast and not bad heated up, making them versatile for those of us who have office jobs. They are also versatile in you can literally put ‘almost anything’ in them.
This Almost Anything Omelette is sweet potato, bacon and tomato.
There is some method in my madness which is below –
- 4 x Happy Eggs from Happy Chickens
- 1 x small brown onion
- 4 x Rashes of free range bacon diced
- 1 x Tomato
- 1 x Cup diced sweet potato
- Herbs of your choosing
Heat and grease pan with coconut oil
Brown your onion
Add sweet potato and fry until it starts to soften
Add bacon and fry until it gets to the level of crispiness you like
In a separate jug or bowl add your eggs, salt pepper and any herbs or spices (with no hidden extras) you like.
Dice tomato and add to your whisked eggs.
Pour into pan over bacon and sweet potato. Use a spoon to evenly distribute chunks in your omelette.
When the sides start to bubble and have set enough, flip your omelette and cook until egg is set and cooked through.
See – really not Jamie Oliver worthy…
But you can also add kale, zucchini or whatever else your fridge or vegetable crisper holds.