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Mashed Yam Omelette -

Mashed Yam Omelette

  • Author: Raj -
  • Yield: 1 omelette 1x


  • 2 strips bacon (chopped)
  • 23 eggs
  • 3 Tbsp mashed yam leftovers (warmed – and it’s all good if your guests picked out the candied pecans last night, because we don’t need them in this recipe)
  • 1/4 avocado (cubed, covered with lemon juice, and salted)
  • 1/4 cup tomatoes (diced)
  • 1/2 tsp salt (approx)


  1. Cook bacon pieces in a non-stick frying pan until crisp, then set bacon aside (leave about 1 Tbsp bacon grease in pan).
  2. Beat eggs in a mixing bowl and add salt.
  3. Pour eggs into warm pan (over medium-high heat).
  4. As eggs begin to solidify, use a spatula to lift the cooked edges, and tilt the pan to allow the still-liquid eggs to flow underneath.
  5. When solid enough, flip omelette to cook the top for about a minute (time will vary).
  6. Transfer to plate, spread mashed yams over half of omelette.
  7. Cover mashed yams with avocado and tomato chunks.
  8. Fold other side over-top of filling and enjoy!


And the hash in the photo is shredded sweet potato, egg, salt, onion slivers, and onion powder. Great with Holley’s homemade paleo ketchup.

  • Category: Breakfast
The Primal Desire