Favorite Recipes: One Pan Omelitto

ONE PAN OMELITTO

Part omelet, part breakfast burrito, all delicious...this new one-pan creation that we created while camping on the Outer Banks of North Carolina this month is one that will likely work itself into our weekly breakfast repertoire.  Lower in carbs, higher in protein, this breakfast will easily get you through a morning hike or bike ride!  

If you struggle with getting that perfect omelet fold, this recipe is for you.  The sweet potato 

We hope you enjoy this hearty and tasty recipe!

Ingredients

1 small sweet potato, shaved into thin slices (vegetable peeler)

2 eggs, beaten

1/4 cup onion, diced

1/4 cup black beans, drained

1 TBSP green chilies (canned or fresh) 

1/4 cup cheddar cheese, grated

1-2 tsp olive oil

1-2 TBSP cilantro, chopped

Seasonings to taste: Salt & pepper, Tajin, onion powder, garlic powder, etc. 

Toppings:  Salsa, avocado slices, sour cream (or plain Greek yogurt).

Instructions

• Coat cast iron skillet or Banks Fry Bake pan with olive oil and preheat on stove top. 
• Sauté chopped onions. Set aside and keep warm.
• Shave sweet potato with a vegetable peeler enough to generously form an overlapping layer on the bottom of the skillet -- use more than you think as they will shrink while cooking. 
• Sauté for several minutes until brown, use tongs to flip to other side and sprinkle the sautéed onions over the potatoes.  
• Turn heat down, pour beaten eggs over the potatoes and cook gently.  
• When eggs are nearly cooked, use a spatula to separate the eggs from the side of the pan and flip over to finish.  
• Spread black beans, green chilies, cilantro, and cheese.  Cover with a lid and turn heat off to allow toppings to warm and cheese to melt.
• When the cheese melts, fold sides of "omelitto" over the filling and serve.  
• Slide onto a warmed plate and top with salsa, sour cream or Greek yogurt, and avocado slices.

For a complete list of all of our yummy camp recipes, click here.