Cheesy Egg And Sweet Potato Omelette Recipes

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

CHEESY EGG AND SWEET POTATO OMELETTE

Steps:

• Steam or boil diced sweet potato until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• In a medium bowl, whisk together egg, 1 Tbsp (15 mL) sweet potato puree, grated Cheddar, and formula or breast milk until well combined.
• Heat a small pan over medium heat. Pour egg and sweet potato mixture in and allow it to cook on one side, about 2 to 3 minutes.
• Use a thin spatula to flip omelette over onto the other side. Continue to cook until set and egg is cooked through completely. If omelette breaks apart while flipping, do not worry as you will be chopping it into pieces anyway!
• Transfer to a small plate, let cool slightly and chop into tiny pieces that your baby can manage.

SIMPLE CHEESE OMELETTE

Steps:

• Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up.
• Grate the cheese onto a board and set aside.
• Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
• Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
• Using a spatula, ease around the edges of the omelette, then fold it over in half.
• When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.

CHEESY HAM AND POTATO OMELET

Steps:

• Cook potatoes, onions and garlic in 2 Tbsp. hot oil in large skillet on medium heat 10 to 12 min. or until potatoes are tender, stirring occasionally.
• Whisk eggs in large bowl. Add potato mixture, ham, 1/2 cup cheese and pepper; mix well.
• Heat remaining oil in same skillet on high heat. Add egg mixture. Reduce heat to low; cook 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Sprinkle with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set.

CHEESY EGG AND SWEET POTATO OMELETTE

Steps:

• Steam or boil diced sweet potato until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
• In a medium bowl, whisk together egg, 1 Tbsp (15 mL) sweet potato puree, grated Cheddar, and formula or breast milk until well combined.
• Heat a small pan over medium heat. Pour egg and sweet potato mixture in and allow it to cook on one side, about 2 to 3 minutes.
• Use a thin spatula to flip omelette over onto the other side. Continue to cook until set and egg is cooked through completely. If omelette breaks apart while flipping, do not worry as you will be chopping it into pieces anyway!
• Transfer to a small plate, let cool slightly and chop into tiny pieces that your baby can manage.