Slice sweet potato thin, then slice each circle into quarters.

Preheat oven to 350°F. Line a 15” baking sheet with parchment paper, or use nonstick cooking spray.

In a skillet over medium high heat, add ¼ cup water and sautee the sweet potato slices. Cook until sweet potato is tender with a fork, about 3-4 minutes. Add a bit more water if necessary.

Next add 1 Tbsp olive oil and onion. Cook until onion becomes translucent, about 1-2 minutes.

Add in spinach and toss everything together. Let cook 2-3 minutes until spinach becomes wilted. Remove from heat.

In a large bowl, add 10 eggs, 1 tsp salt and ½ tsp ground black pepper. Beat all eggs and generously.

Add the cooked sweet potato spinach mixture to the eggs and stir together.

Open the oven, pull out the oven rack one notch (it should still be sturdily in place) and place the baking sheet on the rack. Then pour the omelette mixture onto the prepared baking sheet. Use a spatula or tongs to move the vegetables around gently. Push the oven rack back into place and bake for 22-25 minutes, or until edges are golden brown and center is fully cooked.

Remove from oven and let cool. Slice into squares and serve with your favorite toppings such as hot sauce, salsa, avocado, sour cream etc.