Vegetarian Omelette with a Sweet Potato Crust

This is what happens when your vegetarian friend comes over for supper and Pinterest collide : a delicious omelette! This recipe is vegetarian and does not need the meat to satisfy your hunger or your taste buds, but bacon lovers could easily add in bacon pieces while the onions and mushrooms cook at the beginning. Lastly, I used the ingredients I had at home but they can easily be altered like a shredded carrot, asparagus and strong cheddar omelette with a potato crust, and dill as the main herb.

Ingredients
1 sweet potato, peeled
Black pepper

olive oil
6-8 mushrooms, sliced
1 medium onion, diced
1-2 tsp (5-10 mL) smoked paprika
1/2-1 tsp (2-5 mL) oregano

Black pepper

1 pinch of salt

3 tbsp (45 mL) vegetable broth or white wine

10 eggs

1/2 cup (120 mL) milk

Black pepper

1 cup (240 mL) spinach, chopped

100g/3/4 cup, shredded mozzarella

Fresh Parmesan, optional

Method

1. Preheat oven at 375 F.

2. Grease 9"x9" ovenproof dish.

3. Thinly slice sweet potato in medallions. Place medallions in ovenproof dish, cover the bottom and the sides with the sweet potato - it's okay if there are holes between the slices and it's okay if you decide to double the crust on the bottom. Season with black pepper. Place in oven on middle rack while you prepare the rest of the omelette - don't worry if the oven is not fully preheated yet.

4. In a skillet on medium heat, cook onions and mushrooms in a little oil. Season as it cooks with paprika, oregano, black pepper and a pinch of salt. When the onions are almost translucent, use the broth or wine to deglaze the skillet and let onions become translucent before you take it off the heat.

5. During that time, in a medium bowl, beat eggs and milk. Season with black pepper or any other spice you like.

6. Take the sweet potato crust out of the oven, it will not be fully cooked and some slices might have curved a bit but that doesn't matter. Carefully pour the egg mixture on the sweet potatoes. Add the mushrooms and onions, ensure they are well distributed throughout the omelette. Spread the spinach on top - they will sink a little or you can push them down slightly with a fork. Sprinkle the shredded cheese and Parmesan on top. Place in hot oven for 40-50 minutes, or once the middle no longer wiggles when you shake it slightly.

7. Once cooked, take out the omelette, let cool for 5 minutes and serve. I would suggest serving it with roasted sweet potatoes and root vegetables that you seasoned and cooked at the same time as the omelette. Enjoy!

Serves 4-6.