This Two Egg Omelette with Tahini Sweet Potato Noodles is a delicious and nutritious paleo breakfast option. It combines the creaminess of tahini with the sweetness of sweet potato noodles, all wrapped up in a fluffy omelette. Perfect for a satisfying start to your day!
Ingredients: 2 large eggs. 1 medium sweet potato, spiralized into noodles. 2 tablespoons tahini. 1/4 cup cherry tomatoes, halved. 1/4 cup fresh spinach leaves. 1/4 teaspoon ground paprika. Salt and pepper to taste. 1 tablespoon olive oil for cooking.
Instructions: Beat the eggs until they are well-beaten in a bowl. Add paprika, salt, and pepper for seasoning. In a skillet over medium heat, warm the olive oil. After adding the sweet potato noodles, saut them for three to four minutes, or until they begin to soften. Pour the beaten eggs into the side of the skillet that has the sweet potato noodles pushed to one side. Allow them to cook for one or two minutes, or until the edges begin to firm. Cook for a further two to three minutes, or until the omelette is set on the bottom but still slightly runny on top, after gently folding the sweet potato noodles over the eggs. Top one half of the omelette with halved cherry tomatoes and fresh spinach leaves. Pour tahini over the top. Form the omelette into a half-moon shape by gently folding the other half over the toppings. Simmer for one more minute to slightly melt the tahini and reheat the toppings. Transfer the omelette to a platter, slit it in half, and serve right away.
Prep Time: 15 minutes
Cook Time: 10 minutes
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