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Try This Sweet Potato Edamame Omelet With Togarashi Recipe

sweet potato edamame omelet with togarashi
Chelsea Kyle

For lots of get-up-and-go *all* day, reach for complex carbs—hey, sweet potatoes—and protein-rich eats. The added B vitamins via avocado serve up a sustained boost.

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Yields: 1
Total Time: 0 hours 20 mins
1/2 c.

diced sweet potato, roasted and warmed 

3 tbsp.

edamame, thawed and warmed


avocado, diced 


scallion, thinly sliced on bias

1/4 tsp.

togarashi, plus more for sprinkling

Kosher salt and pepper

1 tsp.

olive oil


large eggs

  1. In a medium bowl, gently toss together sweet potato, edamame, avocado, scallion, togarashi, and pinch each salt and pepper.  
  2. Heat 1 tsp oil in a nonstick pan over medium heat. In a separate bowl, whisk 2 eggs and a pinch of salt until no visible strands of egg white remain. 
  3. Add eggs to pan and cook, shaking pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the perimeter of the pan to mingle with the less-cooked interior. You should have what looks like wet scrambled eggs about 20 to 25 seconds in. 
  4. Remove from heat and spread to cover surface of pan, letting residual heat cook and set eggs. Run spatula around pan perimeter and give a shake to loosen omelet. Voilà!
  5. Spoon filling onto bottom half of omelet and fold top half of omelet over filling. Slide omelet onto plate; sprinkle on more togarashi, if desired, and serve immediately. 

Grab that fork: For maximum fluffiness, whisk already beaten eggs again before adding to your pan—this step ensures additional air in the mixture, leading to a luxe, light omelet.

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