Breakfast

Sweet Potato and Leek Omelet is for Breakfast.

Sweet Potato and Leek Omelet takes 10 minutes to prepare.

Sweet Potato and Leek Omelet takes 20 minutes to cook.

Sweet Potato and Leek Omelet makes 2 servings.

The ingredients for Sweet Potato and Leek Omelet are:

? 1 TB olive oil
? 1 cups (3/8 pound) sweet potatoes, peeled and cut into small pieces
? 1 cup sliced leek, preferably the white part
? 6 eggs
? 2 TB coconut milk
? pinch of cayenne
? ? tsp salt
? black pepper to taste
? 1 TB fresh parsley, chopped to garnish

Here is how you make Sweet Potato and Leek Omelet:

Heat olive oil in a large saute pan or skillet at medium heat, add sweet potato and saute until tender and well browned.Add leek and continue to cook, about 5 minutes. Remove from heat and set aside.In a mixing bowl, beat together eggs, coconut milk, cayenne, salt, and pepper.Stir in sweet potato and leek mixture and then separate the mixture into 2 equal parts.Reheat the skillet to medium heat, add more olive oil if necessary, and pour in 1 part of mixture.With a fork, stir the mixture in the center 2 or 3 times.After 2 minutes, fold the omelet over with a spatula.Continue to cook for 1 minute and then remove the omelet to a plate and garnish with parsley.Repeat this process with the second omelet.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user YAFFBATYA.

The nutritional information for Sweet Potato and Leek Omelet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 436.4

• Total Fat: 25.8 g
• Cholesterol: 810.0 mg
• Sodium: 550.3 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 3.3 g
• Protein: 26.1 g

The dietary needs meet for Sweet Potato and Leek Omelet is Low Carb