Sheet Pan Sweet Potato Spinach Omelette
Indulge in a vibrant and nutritious Sheet Pan Sweet Potato Spinach Omelette that transforms simple ingredients into a delightful meal. This easy-to-make dish features creamy roasted sweet potatoes and fresh spinach baked with fluffy eggs, making it perfect for brunch or meal prep. Enjoy the colorful presentation and customizable flavors, ideal for busy mornings or leisurely weekends.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 4 cups fresh spinach
- 6 large eggs
- 1 small onion, finely chopped
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes in olive oil, salt, and pepper; spread evenly on the baking sheet.
- Roast sweet potatoes for about 20 minutes until tender.
- While roasting, heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add spinach and cook until wilted.
- In a bowl, whisk together eggs with salt and pepper. Stir in sautéed onion-spinach mixture and feta cheese.
- Remove sweet potatoes from the oven and pour egg mixture over them. Return to the oven for an additional 15-20 minutes until set.
- Serve hot or at room temperature, drizzled with extra olive oil if desired.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 240mg
Keywords: Substitute feta with goat cheese or add bell peppers or mushrooms for more variety. For meal prep, slice leftovers into portions and store in airtight containers for up to five days.