Brunch without the cash punch? DIY sweet potato hash and spinach omelette!

Okay, okay... so truth be told I'm watching my cash flow as I am leaving in two weeks to sail the ocean.  So!  What better way to squash a brunch outing impulse than to make your own? (I know, I'd rather go out too, but my credit cards are crying out for a rest).

Sweet potato hash and spinach omelette for two!

Sweet potato hash:

les ingredients:
-one large sweet potato, peeled and cubed
-one onion, roughly chopped
-one tsp dried rosemary leaves
-one tsp dried parsley
-salt and pepper to taste
-any oil for frying (EVOO or otherwise, in my case, leftover frying oil from egg rolls yesterday... mmmm)

le demarche:
In a pan, heat oil on medium and add all together the potato, onion, and some salt and pepper.  Sautee for 10 minutes or until tender.  Add  the spices and mix, sautee again until sweet potato is crisp and slightly charred.  Divide into two plates.. enjoy!


Spinach omelette:

les ingredients:
-2 eggs
-one tbsp water
-salt and pepper
-spinach, 1/2 cup cut into chiffonade (fancy term for rolling up your spinach before chopping it so it comes out in thin ribbons)

le demarche:
-beat eggs with a fork in the bowl, add one tbsp water (will make your eggs fluffy, you can also use milk), salt and pepper
-heat frying pan and lightly oil (using whatever oil you have on hand)
-proceed pouring the eggs into the pan, making sure to cover the entire pan
-after  15 seconds where the border of the egg omelette is cooked, place the spinach on one half of the egg
-fold the half of the egg that is spinach free onto the half that has the spinach, you now have a half-moon looking egg
-wait 10 seconds then flip the half-moon to cook the other side
-ta-da!  cut in half and place on to two plates (preferably the ones with the sweet potato hash :)  )

I also ate left over roasted pork with the above, if you don't have roasted pork from the wonderful people at KaKaLucky BBQ at Broadview and Gerrard, add bacon, sausage, leftover turkey if you still have any, or any other wonderful protein you can add to the mix.

Bon appetit!