I have a boxer friend in Australia who doesn’t quite understand what an omelet is, which inspired me to create this dish. It’s more of a scramble with a ton of herbs and vegetables held loosely together by eggs. Because she’s from down under, of course this “omelet” would be reversed.
Makes: 2 servings
Serving size: 1 omelet
Prep time: 5 minutes
Cook time: 15 minutes
INGREDIENTS
1⁄2 sweet potato
1 tbsp extra virgin olive oil, divided
1 garlic clove, chopped
1⁄2 medium yellow onion, diced
1⁄3 medium zucchini, chopped
1⁄3 medium yellow squash, chopped
salt and freshly ground black pepper
3 large eggs
1 tbsp chopped fresh parsley
for the mash
1⁄2 medium avocado
1⁄8 cup crumbled feta cheese
DIRECTIONS
1 In a bowl, make the mash by mashing together the avocado and feta with a fork. (Make as smooth or as chunky as you like.) Set aside.
2 Poke holes in the sweet potato, wrap in a paper towel, and heat in the microwave for 3 to 4 minutes. Set aside to cool before cutting into 1⁄4-inch (.5cm) cubes.
3 In a frying pan on the stovetop over medium heat, heat 1⁄2 tablespoon of olive oil until shimmering. Add the garlic and onion and sauté until lightly brown, about 3 minutes. Add the zucchini, squash, and cooked sweet potato. Season with salt and pepper. Cook until the vegetables are softened and browned, about 4 to 5 minutes, stirring continuously.
4 In a bowl, beat the eggs vigorously. Add the eggs and the remaining 1⁄2 tablespoon of olive oil to the pan. Stir the eggs into the vegetables, cover the pan, and cook until the eggs are set, about 2 to 3 minutes.
5 Remove the omelet from the pan and divide into 2 equal-sized omelets. Sprinkle the parsley over the top and serve immediately with the mash.
Mix the mash into the egg scramble or smear on toast to eat along with the egg scramble.
per serving