INGREDIENTS

¹⁄₂ sweet potato

1 tbsp extra virgin olive oil, divided

1 garlic clove, chopped

¹⁄₂ medium yellow onion, diced

¹⁄₃ medium zucchini, chopped

¹⁄₃ medium yellow squash, chopped

salt and freshly ground black pepper

3 large eggs

1 tbsp chopped fresh parsley

for the mash

¹⁄₂ medium avocado

¹⁄₈ cup crumbled feta cheese

DIRECTIONS

1 In a bowl, make the mash by mashing together the avocado and feta with a fork. (Make as smooth or as chunky as you like.) Set aside.

2 Poke holes in the sweet potato, wrap in a paper towel, and heat in the microwave for 3 to 4 minutes. Set aside to cool before cutting into ¹⁄₄-inch (.5cm) cubes.

3 In a frying pan on the stovetop over medium heat, heat ¹⁄₂ tablespoon of olive oil until shimmering. Add the garlic and onion and sauté until lightly brown, about 3 minutes. Add the zucchini, squash, and cooked sweet potato. Season with salt and pepper. Cook until the vegetables are softened and browned, about 4 to 5 minutes, stirring continuously.

4 In a bowl, beat the eggs vigorously. Add the eggs and the remaining ¹⁄₂ tablespoon of olive oil to the pan. Stir the eggs into the vegetables, cover the pan, and cook until the eggs are set, about 2 to 3 minutes.

5 Remove the omelet from the pan and divide into 2 equal-sized omelets. Sprinkle the parsley over the top and serve immediately with the mash.

NUTRITION FACTS

per serving

CALORIES
350

TOTAL CARBS
30g

TOTAL FAT
10g

PROTEIN
15g