About this recipe:A wonderful change to the classic omelettes. Sweet potatoes, sweetcorn, rosemary, cheese and green pepper flavour this grilled egg dish. It's simple and delicious.
Serves: 2 - 3
2 small sweet potatoes
1/2 green pepper, chopped
150g frozen sweetcorn kernels
115g edam or Cheddar cheese, grated
1 teaspoon ground paprika
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Method Prep:15min › Cook:25min › Ready in:40min
Cook the sweet potatoes in the microwave or oven until almost done. Cut into pieces approx 2cm x 2cm.
In a large frying pan with a little cooking oil, cook the sweetcorn adding the chopped pepper and then the sweet potatoes. Continue until all are done.
Beat the eggs together with the milk.
Ensure the vegetables are spread evenly over the frying pan and then pour over 3/4 of the egg mixture. Continue to cook until the omelette is solid most of the way through.
Sprinkle the cheese and then the paprika evenly on top and place the pan under the grill until the cheese is well melted. Pour over the remainder of the egg mixture, sprinkle rosemary and black pepper on top and return to the grill until cooked right through.
Divide into portions and serve hot or cold. Serves two to three.