Baked Spanish Omelette That's Comfort Food Bliss

Baked Spanish Omelette is a gluten-free delight featuring sweet potatoes and spinach, perfect for any occasion.

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Prep Time 30

Cook Time 40

Cooling Time 10

Total Time 1 20

Servings: 6 slices

Course: Breakfast

Cuisine: Spanish

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 medium Japanese Sweet Potatoes Sliced thinly.
6 large Large Eggs Binding ingredient.
1 cup Plain Full-Fat Yogurt Adds moisture and richness.

For the Flavoring

1/2 cup Almonds Blanched and skinned for smooth texture.
2 cloves Garlic Minced.
1 tsp Sea Salt Essential for flavor.
1/2 tsp Black Pepper For mild heat.
1 tsp Paprika Use smoked for added depth.

For the Vegetables

4 cups Baby Spinach Can replace with kale or chard.
1 cup Jarred Roasted Red Peppers Fresh roasted peppers are an alternative.

For Cooking

2 tbsp Extra-Virgin Olive Oil For greasing and sautéing.

Equipment

food processor
Skillet
baking dish
Parchment paper
Pot

Method

Step-by-Step Instructions

Blanch and skin the almonds.
Blend the mixture of almonds, garlic, sea salt, black pepper, paprika, and yogurt.
Preheat the oven to 400°F (200°C) and grease the baking dish.
Bake the sweet potatoes until golden and tender.
Sauté garlic and spinach until wilted.
Combine eggs, yogurt, sweet potatoes, and spinach in a mixing bowl.
Bake the omelette until puffed and set.
Cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 4500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This dish can be enjoyed warm or chilled and is perfect for meal prep.

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