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Bacon Omelette With Sweet Potato

Roasted Sweet Potato Omelette With Bacon

  • Author: Irena Macri
  • Prep Time: 12 minutes
  • Cook Time: 35 minutes
  • Total Time: 47 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Omelette
  • Cuisine: French


Try this sweet potato and bacon omelette with goat’s cheese for a nutritious, gluten-free, grain-free breakfast. Omit bacon for a vegetarian version, or the cheese for a dairy-free, paleo, Whole30 version.



Roasted sweet potato

  • 1 + 1/2 cup diced sweet potato 
  • 1 tablespoon olive oil
  • 1 small onion, diced roughly
  • A few springs of fresh thyme
  • 1/4 tsp sea salt

For the omelette

  • 34 rashers of bacon, including the middle (short cut) part
  • 6 eggs, whisked
  • A pinch of black pepper
  • 2 teaspoons olive oil
  • 1/4 cup crumbled soft goats cheese
  • Sides: Mixed salad greens & sliced cucumber


  1. Preheat the oven to 200 C / 400 F. Combine sweet potato with olive oil, onions, thyme and salt and scatter on a flat baking tray.
  2. Roast for 25 minutes. You can stir the potato around after 15 minutes but not essential.
  3. Dice the bacon. I like to cut the rind away and cut the strips into 3-4 pieces. Heat a little oil in a frying pan you will be cooking the omelette in. Fry the bacon for 5 minutes, stirring a few times, until crispy. 
  4. Add sweet potato, thyme and onion to the bacon in the pan and turn to medium heat. 
  5. Pour in the whisked eggs, making sure they spread evenly. Cook for about 4-5 minutes or until the egg is set and just cooked through. You can cover the pan with a lid to speed up the cooking process. 
  6. Right at the end, sprinkle with some goats cheese (if using) and a little black pepper. 
  7. Serve with a side salad of mixed greens, cucumber, lemon juice & olive oil.


Cooking times below include the roasting of the sweet potato and can quicker if you do that part ahead of time.

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