My husband came home from his brother’s bachelor party last night craving a homemade meal with balanced macros—protein, carbs, and fats. After a weekend of empty carbs, he wanted something nourishing and satisfying.
I didn’t have a lot of ingredients on hand for an elaborate dinner, so I decided a simple omelette would do. I had plenty of eggs and a cup of leftover crispy purple sweet potatoes, which inspired the dish. With a few pantry staples added, I knew I could make a colorful, nutritious omelette he’d love.
Preston enjoyed it so much that I made the same omelette for myself after a morning workout to see what the fuss was about. It didn’t disappoint—light, flavorful, and one of my favorite healthy egg recipes so far.
This Egg White and Sweet Potato Omelette is quick to make and packed with nutrients. It’s a great option for breakfast, brunch, or any time you want a simple, balanced meal.
Egg White and Sweet Potato Omelette
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- Author: Mariel Lewis
- Total Time: 13 mins
- Yield: 1 serving
Description
This Egg White and Sweet Potato Omelette delivers balanced macros in a simple, satisfying package. It’s flavorful, easy to prepare, and perfect for a repeatable healthy breakfast or brunch.
Ingredients
- 4 egg whites (from real eggs, not from a carton)
- 1 cup Crispy Purple Sweet Potatoes
- 1/4 avocado, cubed
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Cilantro (to garnish)
- Coconut oil spray
Instructions
- Heat a nonstick pan over medium heat and lightly coat with coconut oil spray.
- Add the sweet potatoes and cook until they begin to brown.
- Lower the heat to low, pour in the egg whites, and cover the pan. Let the eggs cook about 5 minutes.
- Use a spatula to fold the omelette in half. Cover and cook another 2 minutes, or until the eggs reach your preferred doneness.
- Season with sea salt and freshly ground black pepper. Top with cubed avocado and chopped cilantro.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Breakfast
- Cuisine: American
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