Paleo Bacon and Herb Omelette with Roasted Sweet Potato Hash

Allergens

Eggs, Dairy (if using butter)

Ingredients

• 6 large eggs
• 4 slices of nitrate
• free bacon
• 2 large sweet potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh chives, finely chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together the eggs with a pinch of salt and pepper. Set aside.
3. In a skillet over medium heat, cook the bacon until crispy. Remove from pan and let cool before crumbling into bite sized pieces.
4. In another skillet or on a baking sheet, toss the diced sweet potatoes with olive oil, salt, and pepper. Roast in the oven for 20 25 minutes or until tender and golden brown.
5. In a separate pan over medium heat, sauté the onions and garlic in butter until softened and fragrant. Add to the roasted sweet potatoes and mix well.
6. In a non stick skillet over low heat, pour the whisked eggs and cook gently without stirring, forming an even layer. Season with salt and pepper.
7. Carefully flip the omelette halfway through cooking and add crumbled bacon, parsley, and chives on one half of the omelette. Fold the omelette in half and let cook for another minute before removing from heat.
8. To serve, place a portion of sweet potato hash on each plate, topping with a generous slice of the herb omelette. Enjoy!

Chef’s Insight

This dish is perfect for those who crave a hearty breakfast without sacrificing nutritional value.

Notes

For a more aesthetically pleasing presentation, use organic sweet potatoes and free-range eggs.