Sweet Potato Omelette

There’s something comforting about a warm, golden omelette. But this isn’t your average eggs-and-cheese combo—we’re giving the classic Spanish-style omelette a colourful, nutrient-packed makeover with sweet potatoes, mushrooms, spinach, and a hit of salty feta. It's hearty, it's wholesome, and it’s perfect for just about any time of day.

Whether you’re throwing together a quick dinner, prepping a make-ahead breakfast, or serving brunch for two, this Sweet Potato Spanish Omelette ticks all the boxes. It's simple, satisfying, and packed with real food ingredients that’ll keep you energised (and full!) for hours.

WHY YOU'LL LOVE THIS RECIPE.

Before we dive into the how-to, let’s chat about why this omelette deserves a place in your regular recipe rotation:

• It’s versatile. You can enjoy it for breakfast, lunch, or dinner—and it reheats beautifully.

• It's packed with veggies. This is a great way to sneak in more fibre and nutrients, even on your busiest days.

• It's high in protein and healthy fats. Thanks to the eggs and feta, you’re getting that satisfying, blood sugar-stabilising combo that helps reduce cravings.

• It’s gluten-free, meal-prep friendly, and totally delicious. Enough said.

Let’s get into it!

SWEET POTATO SPANISH OMELETTE: THE RECIPE.

Serves: 2 | Prep: 15 mins | Cook: 20 mins

Ingredients

1 tbsp. olive oil

1 cup (130g) sweet potatoes, peeled and diced

1 small onion, chopped

½ red capsicum, chopped

1 cup (70g) mushrooms, chopped

2 handfuls spinach, chopped

4 eggs, beaten

¼ cup (35g) feta cheese, cubed

Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS.

1. Preheat your griller

You’ll want your grill (or broiler) nice and hot, as this will help finish the top of your omelette without needing to flip it. Preheat to medium-high.

2. Start with the sweet potatoes

In a medium ovenproof frying pan, heat your olive oil over medium heat. Add the diced sweet potatoes and sauté for 3–4 minutes, until they start to soften. This is your base—the sweetness of the potatoes will contrast beautifully with the savoury eggs and salty feta.

3. Add the onion

Toss in the chopped onion and cook for another 2 minutes until it becomes translucent and aromatic. You’ll already start to smell the deliciousness!

4. Cook the capsicum and mushrooms

Now stir in the chopped red capsicum and mushrooms. Continue cooking for about 3 more minutes, stirring frequently, until the mushrooms have softened and released their juices.

5. Wilt the spinach

Add your spinach last. It only takes a minute or two to wilt down and blend into the rest of the mix. You’ll notice the pan getting full, but don’t worry—it all comes together.

6. Pour in the eggs

Pour your beaten eggs evenly over the veggie mixture. Give the pan a little tilt and shimmy to ensure the eggs cover all the ingredients. Season with a good pinch of salt and pepper.

7. Cook on the stove

Let the omelette cook for about 3–4 minutes. You’ll see the edges start to firm up while the centre remains slightly wobbly.

8. Add the feta and grill

Sprinkle the cubed feta evenly across the top, then pop the whole pan under your grill for around 5 minutes. Keep a close eye—the top should puff up slightly and set without burning. You want golden and just set, not dry.

HOW TO SERVE IT.

This omelette is super satisfying all on its own, but you can easily pair it with a few extras to make it feel more like a sit-down meal:

• With a simple side salad – Think mixed leaves, cucumber, and a light vinaigrette.

• On top of sourdough toast – Ideal for brunch or a more filling meal.

• With roasted tomatoes or grilled asparagus – Add extra veg for bonus points.

• In a wrap – For a quick lunch, slice up the omelette and tuck it into a whole grain wrap with a smear of hummus.

WAYS TO MAKE IT YOUR OWN.

This recipe is flexible and forgiving, which means you can adapt it to suit your mood (or your fridge!).

Swap the veggies: Use zucchini, kale, or even leftover roasted vegetables.

Add some spice: A sprinkle of smoked paprika or chilli flakes will give it a bit of a kick.

Switch the cheese: No feta? No problem. Try goat cheese, grated parmesan, or even a dairy-free cheese alternative.

Make it meatier: Add cooked chorizo or diced ham if you want a heartier version.

PRACTICAL TIPS FOR EFFORTLESS HEALTHY EATING.

Because we’re all about making healthy eating simple and sustainable, here are a few tips to help you get the most out of this recipe:

1. Double the batch

This recipe serves two, but you can easily double the quantities and use a larger pan. Cook once, eat twice!

2. Make it part of your weekly prep

Cook the veggies ahead of time and store them in the fridge. When you’re ready, just reheat, add eggs, and pop under the griller.

3. Store it right

Let any leftovers cool completely before storing in an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, just warm it gently in the microwave or in a pan with a splash of water and a lid on.

4. Serve it differently

Serve cold as a slice with a salad for lunch, or pack into a lunchbox with cherry tomatoes and crackers for a wholesome, balanced meal.

WHY SWEET POTATO.

Sweet potato is such a fantastic ingredient—it’s rich in fibre, complex carbohydrates, and vitamin A (hello, glowing skin and eye health!). Plus, it adds a natural sweetness that balances beautifully with the eggs and feta in this dish.

It’s also incredibly satisfying, which means you’re less likely to reach for snacks an hour later.

THE HEALTH FACTOR: WHY THIS MEAL WORKS.

High in protein from eggs and feta—great for muscle repair, blood sugar stability, and satiety.

Loaded with vegetables to help you hit your daily fibre and micronutrient goals.

Naturally gluten-free and easily dairy-free with a cheese swap.

Quick to prepare, and even quicker to reheat.

FINAL THOUGHTS.

This Sweet Potato Spanish Omelette is more than just a pretty plate—it’s proof that simple, real ingredients can come together to make something truly satisfying and nourishing. Whether you’re meal prepping for the week, cooking a lazy Sunday brunch, or just need a quick midweek dinner, this dish has you covered.

It’s colourful, flavourful, and nourishing—all the things we love about everyday eating.

So go ahead, give it a try, and don’t forget to share your version with me @MichelleMitchellHealthCoach! I love seeing what you’re cooking in your kitchens.

Until next time—
Eat well, feel good, and keep things simple.