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Breakfast recipe · from the recipe book

Herbed Omelets with Crispy Smashed Sweet Potatoes

Tender, buttery plain omelets folded soft and sprinkled with chives, served beside crisp-edged smashed sweet potatoes dusted with smoked paprika and cumin.

Herbed Omelets with Crispy Smashed Sweet Potatoes

Ingredients

  • 4½ medium600 gSweet potatoescut into 1-inch chunks
  • 1½ tbsp20 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • 2 tbsp30 gWater
  • 1 tbsp16 gUnsalted butter
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the sweet potato with the olive oil, paprika, cumin, half the salt and half the black pepper, then spread on the pan.
  3. Roast 20 minutes, then press each chunk flat with a spatula and roast 10 to 15 minutes more until crisp at the edges and tender inside.
  4. While the potatoes roast, whisk the egg, egg white, water, the remaining half of the salt and the remaining half of the black pepper until smooth and frothy.
  5. Melt a quarter of the butter in a nonstick skillet over medium heat and pour in a quarter of the egg mixture.
  6. Stir gently, then let the eggs set, tilting the pan so loose egg runs underneath, until just set and cooked to 160°F (71°C), about 2 minutes.
  7. Fold the omelet in thirds, slide it onto a plate and keep warm; repeat three more times with the remaining butter and egg mixture, a quarter each time.
  8. Sprinkle the omelets with the green onion and serve with the smashed sweet potatoes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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