Sweet Potato, Bacon, Mushroom & Capsicum Omelette

Paleo – serves 2

It’s Christmas, and whilst I have been indulging for what feels like weeks, sometimes it’s nice to start the day with something a bit special (especially after one too many champagnes the night before). Cooking this omelette in duck fat, gives it a great flavour and makes breakfast just a little more “gourmet”.


  • 6 organic, free range eggs
  • 3 rashers of rind free, free range bacon
  • 1/2 sweet potato, peeled and diced
  • 1/3 red capsicum, diced
  • 4 swiss brown mushrooms, stalks removed and diced
  • 1 tsp duck fat
  • Celtic sea salt & black cracked pepper


  • In a large pan heat the duck fat. Add sweet potato and sautee for 2 minutes – trying to only stir the sweet potato one or two times to allow them to become a little crispy
  • Add mushrooms and bacon, cook for a further 2 minutes. Add capsicum and cook for a further couple of minutes, seasoning with salt and pepper
  • In a small bowl, whisk eggs together with a dash of water and cracked pepper
  • Heat a smaller frypan, add a tiny amount of duck fat and pour enough of the egg mixture for the person you are cooking for – I prefer about 2.5 eggs, where Dan is closer to 4 eggs. Cook the egg mixture on low heat, watching it carefully to ensure it doesn’t overcook. If you are making a larger omelette, place a large glass lid over the frypan to help it cook through
  • Once the egg mixture is almost cooked through, spoon just under half of the sweet potato mix into the centre of the omelette in a straight line, about 2 cm wide. Gently fold the two edges of the omelette up on top of the sweet potato mix (like a burrito), holding the eggs up gently while the egg cooks. Gently flip the omelette over (so the two joins are face down on the pan) and turn off the heat
  • Repeat for the second omelette, adding a tiny bit of duck fat to the saucepan if required
  • Garnish with some extra bacon and sweet potato mix – if serving immediately, this is also great with some fresh avocado or basil and chives, however these ones are going to be re-heated in the oven tomorrow morning, and I personally can’t stand hot avocado or charred herbs

* Note if trying to zone, or cut back after a few too many christmas canapés, use 2 full eggs and 4 egg whites.


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