1 sweet potato, peeled and diced
1 handful kale leaves only, shredded
olive oil spray
1 small onion, diced
½ red chilli, seeded and diced
zest and juice 1 lime, plus wedges to serve
4 egg whites
2 tbsp chives, chopped
- Cook the sweet potato in water for 4 minutes, until tender. Scoop out with a slotted spoon and drain. Cook the shredded kale in the same water for 2 minutes, then drain well.
- Heat a spray of olive oil in a medium frying pan and fry the onion for 5 minutes, or until soft. Add the sweet potato and fry for 5 minutes, until the sides start to crisp and turn golden. Add the kale, chilli and lime, and stir for a minute. Set aside.
- Whisk the egg whites, two at a time, with some seasoning and 1 tbsp chopped herbs. In a separate frying pan, heat another spray of oil, then add the beaten egg whites to make a thin omelette. Cook until set, then add half the filling mix and fold. Repeat with the next two egg whites and the rest of the filling. Serve with lime wedges.