¼ cup olive oil
1 small onion, chopped
½ large yellow bell pepper, cut into strips
½ large red bell pepper, cut into strips
1 small sweet potato, cut into rounds
1 medium white potato, diced
Salt and pepper to taste
½ teaspoon crushed red pepper flakes
2 large eggs
½ cup crumbled Feta cheese
- Heat oil in a large heavy skillet. Add onion and sauté until golden brown, about 3 minutes.
- Add peppers, sweet potato, white potato, salt and pepper, and crushed red pepper (if
using) and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
- In a separate bowl, whisk eggs. Stir in the Feta cheese and pour mixture over the
vegetables in the skillet. Cook omelet for 2 minutes, then carefully flip it over and
cook until eggs are set, another 1 to 2 minutes.
If you do make extra of a dish, serve everyone who is eating a portion and then put the leftovers away before you begin to eat. If everything is packed away out of sight in the fridge, you’ll be less tempted to load up your plate with that deadly extra serving.