Sweet Potato and Leek Omelet

• 1 TB olive oil
• 1 cups (3/8 pound) sweet potatoes, peeled and cut into small pieces
• 1 cup sliced leek, preferably the white part
• 6 eggs
• 2 TB coconut milk
• pinch of cayenne
• ¼ tsp salt
• black pepper to taste
• 1 TB fresh parsley, chopped to garnish

Heat olive oil in a large saute pan or skillet at medium heat, add sweet potato and saute until tender and well browned.
Add leek and continue to cook, about 5 minutes. Remove from heat and set aside.
In a mixing bowl, beat together eggs, coconut milk, cayenne, salt, and pepper.
Stir in sweet potato and leek mixture and then separate the mixture into 2 equal parts.
Reheat the skillet to medium heat, add more olive oil if necessary, and pour in 1 part of mixture.
With a fork, stir the mixture in the center 2 or 3 times.
After 2 minutes, fold the omelet over with a spatula.
Continue to cook for 1 minute and then remove the omelet to a plate and garnish with parsley.
Repeat this process with the second omelet.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user YAFFBATYA.