Ingredients
- 1 Large sweet potato sliced into 2cm thick rounds
- 1 Large avocado
- 1 Large tomato sliced into circles – equal amount to how many sweet potato rounds you have
- 3 Eggs
- Salt and pepper
- 1 tsp Smoked paprika
- Drizzle oil I used avocado
Optional garnishing
- Chilli flakes
- Mixed berries
Instructions
- Place your sweet potato circles on to a microwavable plate. Cover with kitchen roll and microwave for 10 minutes turning half way through.
- After ten minutes season the sweet potato circles with a little oil, salt, pepper and smoked paprika.
- Heat a non stick frying pan on a medium heat. Once hot, place the sweet potato circles into the pan and fry for 2 minutes each side until they have a nice colour. Set aside.
- In the same pan add a little more oil before adding the tomatoes. Season with a pinch of salt and pepper then pan fry for 1 minute each side. Set aside once cooked.
- Next whisk 3 eggs in a small bowl – season with a good pinch of salt and pepper. Add a little more oil, turn the pan temperature down to medium-low and pour in the eggs. Give them a stir with a spatula before allowing them to settle and cook for 2 minutes until your omelette is cooked. Place on a plate and cut into a circle like shapes.
- Remove the skin and stone from the avocado and mash in a bowl with a good pinch of salt and pepper.
- Take your sweet potato and top with smashed avocado, tomato and omelette circles.
- I served mine with mixed berries and topped the sliders with chilli flakes.
Nutrition
Serving: 1 Serving | Calories: 428kcal | Carbohydrates: 35g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 167mg | Potassium: 1128mg | Fiber: 11g | Sugar: 7g | Vitamin A: 17539IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 3mg
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