Turmeric Veggie Omelet + Sweet Potatoes with Peanut Butter
10 mins prepServes 1
A delicious and anti-inflammatory breakfast featuring a savory turmeric veggie omelet paired with sweet roasted sweet potatoes topped with peanut butter. A perfect sweet and savory combo to start your day.
1. To prepare the sweet potato: Roast a sweet potato at 425F (220C) for 30 minutes until tender. (If using leftover sweet potato, simply warm it up).
2. To prepare the omelet: Heat a skillet over low-medium heat. Add a little ghee to the pan.
3. Dice a small amount of onion and add it to the skillet. Add some sliced mushrooms and sauté until almost done.
4. Add a handful of spinach and cook until wilted. Remove the cooked vegetables from the skillet and set aside.
5. In a bowl, whisk 2 eggs and add 1 teaspoon of turmeric. The author also suggests a sprinkle of black pepper to help with absorption.
6. Add a little more ghee to the skillet if needed, then pour in the whisked eggs. Wait until the eggs begin to firm up.
7. Add the cooked vegetables to one half of the omelet, then fold the other half over. Cook for a few more minutes until the eggs are done.
8. Serve the turmeric veggie omelet alongside the sweet potato, topped with a little peanut butter and plenty of salsa.
