Sweet Potato and Mushroom Omelet

Peel and thinly slice the sweet potato.

Cut the onion into strips and the mushrooms into medium chunks.

Heat the olive oil in a large skillet. Add the sweet potato and lightly fry over medium heat for 5–7 minutes. Stir occasionally.

Next, add the onion and mushrooms and cook for 15 minutes over medium heat, stirring from time to time. Season with the salt. It is important that you check the sweet potato, mushrooms, and onion after this time to make sure they are very soft (that way your omelet will be spectacular). If they aren’t, let cook until they are good and soft.

Transfer the contents of the skillet to a large bowl.

Beat the eggs and add to the bowl with the sweet potato, mushrooms, and onion. Stir to fully incorporate. Let the mixture rest for a few minutes for the vegetables to soak in the eggs.

Use the same skillet you used for the vegetables and the oil still in it. Place over medium heat and add the omelet mixture. Use a wooden spoon or a spatula to separate the omelet from the sides of the skillet so it is easier to flip later. Let cook until the top sets, about 2 minutes; then it’s time to flip the omelet. To do this, use a plate that is larger than the skillet. Hold the plate over the skillet and turn upside down quickly to ensure the omelet stays on the plate. Then quickly slide the omelet back into the skillet and cook on the other side until it sets, 1–2 more minutes. Repeat the process to turn the omelet out of the skillet.