The new CSIRO Low-Carb Diabetes Diet & Lifestyle Solution book has fabulously healthy recipes, plus meal plans and shopping lists. This is the latest instalment by Australian authors Professor Grant Brinkworth and Dr Pennie Taylor and follows on the heels of the #1 Best-selling Low-Carb DIET book. Based on research from around the world, as well as original CSIRO research, the low-carb diet and exercise plan has proved successful in managing preventable and lifestyle-related metabolic diseases, including obesity and type 2 diabetes. The diet lowers the proportion of carbohydrate relative to protein and unsaturated ‘healthy’ fat, and encourages participants to follow a regular exercise routine.
Here, Happy Ali is proud to publish one of the book’s most popular offerings – the sweet potato and feta omelette recipe.
Sweet Potato and Feta Omelette Recipe
Prep time 25 minutes
Cooking time 30 minutes
1 tablespoon olive oil
200g orange sweet potato, skin scrubbed, cubed
2 teaspoons sweet paprika
150g baby spinach leaves
4 x 55g eggs
2 tablespoons finely chopped chives
80g Greek feta, crumbled
40g toasted pine nuts
Micro herbs, to serve (optional)
Heat half the oil in a large non-stick frying pan over medium-high heat. Add the sweet potato and paprika and cook, stirring occasionally, for 8–10 minutes or until cooked and golden. Add the spinach and cook, tossing, for 30 seconds or until just wilted. Transfer the mixture to a bowl and season with freshly ground black pepper. Wipe the pan clean with a paper towel.
Whisk together the eggs, chives and 1 tablespoon water in a jug and season with freshly ground black pepper.
Reheat the same pan over medium heat. Add one-quarter of the remaining oil and swirl the pan to evenly coat the base. Pour in one-quarter of the egg mixture, tilting the pan to spread it out evenly. Cook, untouched, for 3–4 minutes or until just set in the centre. Carefully slide the omelette onto a serving plate and cover to keep warm. Repeat with the remaining oil and egg mixture to make four omelettes in total.
Spoon the sweet potato mixture into the centre of the omelettes and scatter over the feta and pine nuts. Sprinkle with the micro herbs (if using) and serve.