Egg & Sweet Potato Wrap Recipe

Michelle Kim

This Egg & Sweet Potato Wrap is a nutritious and delicious breakfast or brunch option, combining soft scrambled eggs with roasted sweet potatoes wrapped in a tortilla.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Brunch

Cuisine American

Servings

Calories 320 kcal

Equipment

1 Skillet For cooking the eggs
1 Oven For roasting the sweet potatoes

Ingredients

2 Eggs Beaten
1 small Sweet potato Peeled and diced
2 tbsp Olive oil Divided
to taste Salt and pepper
2 Tortillas Whole wheat or preferred type
1/2 cup Mixed greens For garnishing

Instructions

Preheat the oven to 400°F (200°C).
Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add eggs, season with salt and pepper, and scramble until done.
Warm tortillas in a dry pan or microwave.
Assemble the wraps by placing sweet potatoes, scrambled eggs, and mixed greens on each tortilla. Wrap and serve warm.

Notes

For added flavor, top with avocado slices or a sprinkle of feta cheese.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 185mgSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 435000IUVitamin C: 14.9mgCalcium: 1000mgIron: 0.4mg

Keyword eggs, healthy, Sweet Potato, Vegetarian, Wrap

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