Sweet potato omelette

donna hay - Fresh + Light - - Light Omelettes -

400g sweet potato (ku­mara), peeled and cut into cubes 2 tea­spoons store-bought dukkah, plus ex­tra to serve 1 ta­ble­spoon ex­tra vir­gin olive oil

4 eggs, sep­a­rated sea salt and cracked black pep­per

½ cup (130g) store-bought Per­sian labne (yo­ghurt cheese) ½ cup co­rian­der (cilantro) leaves

pick­led onion

⅓ cup (80ml) white wine vine­gar 1 ta­ble­spoon honey

1 small red onion, thinly sliced Pre­heat oven to 180°C (350°F). Place the sweet potato, dukkah and half of the oil on a large oven tray lined with non-stick bak­ing pa­per. Toss to com­bine. Cook for 20–25 min­utes or un­til ten­der. Re­move the tray from the oven and pre­heat the grill ( broiler) to high.

To make the pick­led onion, place the vine­gar and honey in a small bowl and stir to com­bine. Add the onion and set aside for 10 min­utes.

Place the egg yolks, salt and pep­per in a large bowl and whisk to com­bine. Place the egg­whites in a sep­a­rate large bowl and, us­ing a hand-held mixer, whisk un­til stiff peaks form. Add the egg­whites to the yolk mix­ture and gen­tly fold to com­bine.

Heat 1 tea­spoon of the re­main­ing oil in a 12cm non-stick fry­ing pan over medium heat. Add half the egg mix­ture and cook for 2–3 min­utes or un­til the base is golden. Place un­der the grill ( broiler) and cook for 1 minute or un­til lightly golden. Re­move and keep warm. Re­peat with re­main­ing oil and egg mix­ture.

Top each omelette with the labne, sweet potato, pick­led onion, co­rian­der and ex­tra dukkah to serve. SERVES 2.

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