Baked sweet potato stuffed with spinach omelette



Baked sweet potato stuffed with spinach and omelette

Loaded with protein and fibre, this low-fat baked sweet potato stuffed with spinach omelette is an all-in-one meal that will keep you going for hours! 




Baked sweet potato stuffed with spinach omelette - Dad's Cuisine

When I was a student, I can't say that cooking was my strong point. Away from Mum's healthy, varied diet, I survived on burgers, fries and pizza. When I did 'cook', I wasn't very adventurous: it was pasta or baked potatoes on rotation  I'd bake them in the microwave, load them with cheese and far too much butter, scoff them up in minutes and run out the door. Ah, those halcyon days when exercise consisted of dancing in clubs and running to lectures (or the pub), and I laughed in the face of carbs.

I ate so many baked potatoes that I didn't go near them for years after I left University. So I decided to revisit this kitchen classic from my student days with this baked sweet potato stuffed with spinach omelette. It's a little more exciting and much more tasty than my student offerings, with the added benefit of being healthy and filling.

BAKED SWEET POTATO STUFFED WITH SPINACH OMELETTE

Serves 4

Ingredients
2 large sweet potatoes, sliced in half
3 eggs
1 tsp whole-grain mustard
1 tbsp chopped parsley
Generous handful of fresh spinach leaves
2 tsp Olive oil
Salt and pepper for seasoning
Grated cheese for topping (optional)

1) Heat the oven to 170°C. Drizzle the olive oil over the potatoes, season with salt and pepper, and place them skin side up in a baking dish. Bake for 40-45 minutes. 
2) In a bowl, beat 3 eggs, mustard, and a pinch of salt and pepper. Add the parsley and spinach leaves and mix, or any other ingredients (cheese, mushrooms or ham, for example).
3) When the potatoes have baked, scoop out the flesh into a separate bowl, leaving the skins intact in the baking dish.
4) Add the egg mixture to the potato flesh and mash up the mixture.
5) Scoop the mixture into the potato skins, top with grated cheese (optional), and bake for a further 10 minutes at 170°C.


Dad's Cuisine: Baked sweet potatoes stuffed with spinach omelette


Serve as side dish or as a main dish with a mixed green salad.


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