Sweet Potato, Red Onion and Blue Cheese Omelette

Ingredient

1 large sweet potato - peeled and diced into 1cm cubes
1 large red onion - peeled and cut into 1cm slices
2 tsp dried oregano
1tbs Red Island extra virgin olive oil
1/2 bunch fresh parsley - picked and roughly chopped
75g stilton blue cheese cheese

Garnish
1/2 bunch parsley - washed and leaves picked
1 shallot - peeled and finely slice
Juice of half and lemon.
8 eggs - 2 per person

Method

Preheat your oven to 200 degrees.

Place the onion and sweet potato into a large roasting pan. Drizzle over the olive oil and season with salt, pepper and oregano. Mix everything together so that the veggies are coated in the olive oil. Roast at 200 degrees for 10-12 minutes or until the sweet potato is just cooked.

Place two eggs, in three different bowls and whisk them together until they’ve just broken up.

Place a medium-sized non-stick frying pan over and medium heat.

Once the pan is hot, drizzle in a couple of teaspoons of extra virgin olive oil and add in one bowl of eggs. Pick the pan up and slowly start to swirl the eggs around the edge of the pan. You'll notice the eggs starting to cook around the outside. Place the pan back on the heat and season with salt and pepper. Now start to arrange the sweet potato, red onion, parsley and blue cheese around one half of the egg mix. You’ll need to work fast here so that they don’t overcook the eggs.

Next, using a spatula, you wont to fold back the empty side of the eggs over the top of the filling. Transfer onto your serving plate and top with the parsley leaves, sliced shallot, dressed with a squeeze of lemon.

Recipe by Andy Allen