Sheet Pan Sweet Potato Spinach Omelette
Elevate your breakfast game with this vibrant Sheet Pan Sweet Potato Spinach Omelette. Packed with nutritious ingredients and bursting with flavor, this dish is perfect for lazy weekends or busy mornings. Just toss everything on a sheet pan, bake, and enjoy a delicious meal that feels like a celebration on your plate. Say goodbye to boring breakfasts and hello to a colorful, wholesome delight that the whole family will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 4 cups fresh spinach
- 6 large eggs
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper; spread evenly on a sheet pan.
- Roast sweet potatoes for about 20 minutes until fork-tender.
- Sauté onions in a skillet over medium heat until translucent; add spinach and cook until wilted (about 2 minutes).
- In a bowl, whisk eggs with salt and pepper.
- Once sweet potatoes are done roasting, spread them on the sheet pan. Pour egg mixture over them and top with sautéed onions and spinach.
- Bake for another 20-25 minutes until golden brown and set.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 220
- Sugar: 5g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 210mg