High-Protein Spanish Omelette with Sweet Potatoes

1. Peel and dice the sweet potato, onion, and bell pepper. Mince the garlic. 2. Heat 1 tbsp of olive oil in a non-stick frying pan. Add the sweet potato, onion, and bell pepper. Cook until soft. 3. In a bowl, whisk the eggs with salt and pepper. Add the cooked vegetables and mix well. 4. Heat the remaining olive oil in the pan. Pour in the egg mixture and cook over low heat until the bottom is set. 5. Flip the omelette and cook the other side until golden. Serve warm.