Sweet potato and spinach omelet

Peel and cut the sweet potatoes into 3-4 mm slices. Cook them before making the omelette to avoid frying them.

Place the sweet potato slices in a bowl with a little salt and a teaspoon of EVOO and cover the bowl with plastic wrap. Microwave at maximum power for 8 minutes or until soft.

Meanwhile, poach the onion in a frying pan with 2 tablespoons of EVOO in about 7 minutes.

Beat the eggs in a bowl, mix with the spinach, the cooked sweet potato slices and the onion. Add salt to taste and mix well.

Cook the omelet in the same frying pan with 1 tablespoon of EVOO for about 4 minutes on one side and 2-3 more on the other.