Sweet Potato and Goat Cheese Omelette

I got home from my run yesterday evening to find that someone (glaring in Jason’s direction) had eaten pretty much everything I had planned on having for dinner. This happens frequently as Jason works out as much or more as I do and he is blessed with an absolutely ridiculous metabolism. He eats about 3000 calories a day. Seriously.

Anyway, with my plan huevos rancheros ruined (no salsa, no eggs, only a drop of olive oil) I had to be a little creative. Here’s what I did find:

Ingredients:

• One small sweet potato
• 3/4 cup of a zucchini
• 1/4 cup black beans
• 1 clove of garlic
• 1/2 cup All Whites egg whites
• Goat cheese
• Sea salt, pepper, and Old Bay

Instructions:

Put whatever olive oil is left and a little butter in a skillet and heat on medium high. Skin and slice the sweet potato. The smaller you slice, the faster it will cook. This is important if you just ran 5 miles and are starving.

Throw the potatoes into the heated pan with the olive oil and butter. Cook for approximately 5 minutes or until the potatoes are still just a tiny bit crunchy (almost done).

Toss in chopped garlic, chopped zucchini, and season with Old Bay, sea salt and pepper. Cook approximately two minutes. At this point, my veggie mixture was a little dry so I dumped on a tiny bit of the white wine I was drinking. It seemed more appropriate then water and healthier then more butter.

Add black beans to the pan. Poor egg white over mixture. Stir until the eggs are cooked. I put the finished mixture on a plate and sprinkled a hefty amount of goat cheese on top. This would also be delicious in a warm corn or flour tortilla. Enjoy!