Hello boys and girls! What’s new?
I have a new challenge I’ve set for myself – running for 20+ minutes everyday (yes, even weekends) for the next 30 days. It feels super daunting but I’ve been giving it my best effort for the last 7 days and succeeding, woo hoo!
Now I tell you this for two reasons, 1)so maybe you’ll feel inspired to challenge yourself in some way and 2)so you’ll understand why so many of my recipes will have 20+ minute cook times in the weeks to come 😉
Ok, time to get down to business. Omelettes are SOOOO tasty! Why? Because of their filling of course. For me, eggs don’t really sit so well, which is true for many celiacs. I miss biting into those yummy, flavourful breakfasts, and I had some sweet potatoes kicking around so I decided to do an experiment… which worked out amazingly! If you don’t believe me, just ask Anthony or my dad 😛
4 large sweet potatoes, washed with skins left on
1 medium white onion, sliced thinly
15 large olives, pitted and chopped (I used ones with pimentos)
2 green onions, chopped
4 tbsp Daiya cheese, whatever you like most (I love the Havarti block)
Your favourite pesto! (I love Golda’s and used 3 flavour to give this dish some variety: Artichoke, Sundried Tomato, and Basil)
1) Preheat oven to 400F. Place your sweet potatoes on a baking sheet then cover them with tin foil. This is when I get my running gear together since it takes a few minutes for the oven to get ready. Once the sweet potatoes are in the oven, I set a timer on my phone for 20 minutes and run out the door. They typically take about 30 minutes to cook so that gives me a good window to get back to my place, check them, and do some stretching while they cook the rest of the way through.
2) While the sweet potatoes are finishing, caramelize the white onion in a frying pan. Melts some coconut oil before putting them in. Once they look a bit translucent, add the olives. You can sauté the green onions too if you want, but I wanted them to be a bit crunchy, so I left them raw. This is also a great time to add in any other seasonings or veggies you would want in an omelette 🙂
3) Slice the sweet potatoes length wise so you have 8 halves – they will cool faster this way. Peel off the skin (it should be shrivelled and easy to remove), put the insides in a medium bowl, then take a fork and mash them until they’re smooth.
4) The rest is just assembly. Make four 1 inch thick mashed sweet potato rounds (like a pancake), add a tablespoon of Daiya on to each and spread it over the top, then pile on the veggies. I topped mine off with a bit more sweet potato to make it look omelette-like, but I think the open face version looks better (hence the photo of it that way). You can drizzle the pesto on top, make little dipping puddles on your plate, or some other more creative way to get the pesto in your mouth – it’s seriously amazing and you will be tempted to eat it straight from the container!
So that was my #SundayMorningBrunch. It turned out way better than I had hoped lol. Give it a try and let me know if you have any questions 🙂