Last night, I realised it was Spring Equinox, which marks the first day of Spring, (I felt like I’d suddenly found the reason for my mood shifts in the last few days, though not sure it was anything to do with that). Spring though it most certainly was, the sun wasn’t shining and it was absolutely freezing, but there was something really lovely about this weekend. Waking up on Sunday and having no engagement other than to cook these beautiful no-egg sweet potato omelettes that I had in mind, which, even my brother, who isn’t a fan of sweet potato, loved; and then the rest of the day sort of just rolled away, spending the afternoon working at the kitchen counter at my grandparents’ home, intermittent chit-chat with my cousins, jotting down recipes and making notes for my book.
I might have eaten too much – there was rhubarb crumble from last night lying on the worktop, looking rather, well, crumble-like (and crumble of any kind is something I simply cannot resist), then there was kichri my grandmother made in the evening piping hot from the oven, some small dark chocolate pieces to pick at through the day, I did also have my quota of boiled vegetables which my mother had kindly kept ready for me, and then a few cups of tea here and there. So here they are, after my ramblings, these wonderfully hearty, incredibly nutritious, bursting with flavour no-egg sweet potato omelettes. I cannot believe how good these taste… and hope you’re just as wowed by them!
Makes 2 omelettes
The avocado salsa for the topping simply requires mixing together all the chopped ingredients and sprinkling on top of the omelette once cooked.