Veggie Omelet with Baked Sweet Potatoes

I made this months ago for my mom for breakfast. My mom is not really a breakfast person, but this omelet convinced her that breakfast food is the best there is - even if you are eating it for brunner (breakfast at dinner) which is what happened - I love brunner....and brunch for that matter.

Anyway - this is a perfect Paleo recovery food or sunday meal because it balances all the essential things: protein, fats, and carbs. I cooked this in Ghee (which is clarified butter and super good for you... you can substitute coconut oil or olive oil)

-Baked yams/sweet potatoes (3 yams total): side-note yams are really sweet potatoes but have been called yams to nominally identify them as something different from sweet potatoes. what you need are the "yams" that have a gold/orange pulp/center

dice yams into bite size pieces, throw into a bowl with 2 tbsp olive oil, freshly chopped sage, garlic, oregano, and basil. Sprinkle with celtic sea salt. Bake at 400 degrees for 45 min or until edges are brown and center is soft.

- omelet (for an individual)

-2 eggs (beat in a seperate bowl) and hold on the side

- warm a small non-stick pan with ghee and add celtic sea salt and fresh cracked pepper and diced white onion (about 1/8th of a large onion) until onion is translucent. Add in whatever veggies you want in your omelet - I used spinach, mushroom, and sun-dried tomatoes. Saute veggies until cooked then place in a plate on the side of the stove - place more ghee in pan and pour in eggs, let the eggs cook without messing with them until you can tell the side touching the pan is cooked through. Add veggies to the top of the eggs and then fold the eggs over the veggies. cook for about 1 min and then slide onto a plate.

-top with freshly diced cherry tomatoes or salsa and surround with baked yams