Easy Omelet Dinner For One

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Dinner, Main Course American
By Kelly Djalali Serves: 1
Prep Time: 15 Minutes Cooking Time: 15 Minutes Total Time: ~30 Minutes

A very simple meal with wonderful flavor and texture. Easy Omelet Dinner For One is complete with greens, nutritious starch and protein.


  • 2-3 cups Salad Greens
  • 1 small Tomato, seeded and diced
  • 1/2 Shallot, sliced thinly (about 2 tbsp.)
  • 1.5 tbsp. White Wine Vinegar
  • 1 tbsp. Olive Oil
  • Pinch of Kosher Salt
  • Fresh Black Pepper
  • 6-8 oz. Peeled, Grated Sweet Potato (par-cooked in the microwave with a pinch of kosher salt for 2 minutes)
  • 2 tbsp. Grapeseed or Vegetable Oil
  • Kosher Salt
  • 2 Large Eggs, beaten
  • 1/4 tbsp. Butter
  • 1/4 cup Grated Cheese
  • Fresh Black Pepper
  • Flaky Finishing Salt



Place the greens, diced tomato and sliced shallot in a medium bowl.


To a small jar, add 1.5 tablespoons of white wine vinegar, 1 tablespoon of olive oil. A pinch of kosher salt and a few cranks of fresh black pepper. Fix the lid and shake well to emulsify. Dress and toss the salad to coat in vinaigrette. Set aside.


In a 10-inch nonstick skillet over medium heat, drizzle in about 2 tablespoons of grapeseed or vegetable oil. When the oil is shimmery, add the grated, par-cooked sweet potato and spread it out to cover the pan. Sprinkle the surface of the sweet potato with a pinch of kosher salt. Let the hash browns cook undisturbed for 4-5 minutes, until the underside takes on a golden brown color. Flip the sweet potato has browns over (half at a time) and let the other sides brown for another 5 minutes or so.


At this point, the sweet potato hash browns will be cooked through, so it's up to you how much browning you want on them. You can flip them again and go for another few minutes, or pull them off the heat and transfer to a plate.


When you've transferred the sweet potato hash browns to a plate, scoot the hash browns to one side of the plate and add a serving of the dressed salad to the other side of the plate.


Wipe out the pan with a paper towel and set the pan back over low heat. Add a small pat of butter to the pan, about 1/4 tablespoon. Let the butter melt and get bubbly, then pour in the beaten eggs.


Tilt the pan to let the egg run, fully covering the pan with egg. Use a silicone spatula to lightly stir the eggs, tilting the pan as you go to let the runny eggs fill in the holes. When you have a light layer of uncooked egg on top and the bottom is pale and cooked, sprinkle the grated cheese over the surface of the lightly uncooked egg. Then use your silicone spatula to lift one edge of the egg and roll/fold the egg over itself, a little at time to create a roll. Tilt the pan as needed to help with rolling the egg over itself.


Once the omelet is rolled, cut the heat. Slide the omelet out of the pan onto the plate, right in the center, on top of the sweet potato hash browns and salad.


Top the plate with flaky finishing salt and fresh black pepper.