Try This Sweet Potato Edamame Omelet With Togarashi Recipe
For lots of get-up-and-go *all* day, reach for complex carbs—hey, sweet potatoes—and protein-rich eats. The added B vitamins via avocado serve up a sustained boost.
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- Yields:
- 1
- Total Time:
- 20 mins
Ingredients
- 1/2 c.
diced sweet potato, roasted and warmed
- 3 tbsp.
edamame, thawed and warmed
- 1/4
avocado, diced
- 1
scallion, thinly sliced on bias
- 1/4 tsp.
togarashi, plus more for sprinkling
Kosher salt and pepper
- 1 tsp.
olive oil
- 2
large eggs
Directions
- Step 1In a medium bowl, gently toss together sweet potato, edamame, avocado, scallion, togarashi, and pinch each salt and pepper.
- Step 2Heat 1 tsp oil in a nonstick pan over medium heat. In a separate bowl, whisk 2 eggs and a pinch of salt until no visible strands of egg white remain.
- Step 3Add eggs to pan and cook, shaking pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the perimeter of the pan to mingle with the less-cooked interior. You should have what looks like wet scrambled eggs about 20 to 25 seconds in.
- Step 4Remove from heat and spread to cover surface of pan, letting residual heat cook and set eggs. Run spatula around pan perimeter and give a shake to loosen omelet. Voilà!
- Step 5Spoon filling onto bottom half of omelet and fold top half of omelet over filling. Slide omelet onto plate; sprinkle on more togarashi, if desired, and serve immediately.
Grab that fork: For maximum fluffiness, whisk already beaten eggs again before adding to your pan—this step ensures additional air in the mixture, leading to a luxe, light omelet.
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