Sweet Potato Spanish Omelette

Rebecca Gawthorne from Nourish Naturally teamed up with Australian Eggs to create a wholesome sweet potato Spanish omelette full of protein and perfect for any time of day.

Ingredients
1 medium sweet potato, peeled
3 tbs olive oil
1 small zucchini, sliced
5 Free Range @AustralianEggs
50 ml milk of choice
1 medium brown onion, finely diced
1 medium carrot, finely chopped
2 tsp curry powder
2 tbs garlic chives, chopped

Method
Slice sweet potato into 1/2cm thin slices.
Coat sweet potato in 2 tbs olive oil & place onto a 24cm diameter fry pan, evenly covering the base of pan.
Turn stove on medium heat & place lid on fry pan. Cook until sweet potato is cooked though.
In a large bowl, place 5 eggs (whites & yolk) & whisk. Add milk, onion, carrot, garlic chives & 1 tsp curry. Mix. Add 1 tbs olive oil & mix.
Pour over cooked sweet potato in pan. Reduce heat to low and cover with lid to cook evenly for approx. 10min. Take off lid, top with sliced zucchini & remaining curry.
Place under heated grill without lid until top is crispy & golden brown.
Remove from pan, slice & enjoy.