- 180g sweet potato, peeled and cut into 2cm chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 5ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 55g onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g red pepper, diced
- 1 garlic clove, grated
- 5 slices turkey bacon, sliced
- 1 rosemary sprig (optional)
- 5 eggs (1 whole egg and 4 egg whites)
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 handfuls green salad leaves
- 150g 0% fat Greek yogurt
Heat oven to 180C/160C fan/gas 4. Heat the sweet potato chunks in the microwave for 3 mins, leave to rest for 2 mins, then heat again for a further 2 mins, by which time they should be cooked through and soft.
Meanwhile, heat the oil in a nonstick ovenproof frying pan over a medium-high heat. Add the onion, pepper, turkey, garlic and rosemary (if using), and cook for 2-3 mins. When the potatoes are ready, add them to the pan as well.
Beat the egg and egg whites together, then pour into the frying pan. Use a spatula to move the eggs around, scraping it up from the base, for 1-2 mins or until there is a good proportion of cooked egg in the pan and the ingredients are well mixed. Put the pan in the oven and heat until the egg is cooked through. Slide the omelette from the pan and enjoy with a side salad and a good dollop of yogurt.