Chef Candice Kumai
posted Jan 11, 2013
bettereats.com
My ultimate breakfast burrito, as seen on Recipe Rehab.
Ingredients
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1 large yam, cut into 1/2-inch cubes
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2 tablespoons olive oil
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1 teaspoon coarse salt
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1/2 red or yellow onion, chopped
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1 bunch asparagus, ends trimmed, cut on the bias
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2 large eggs, beaten
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10 large egg whites, beaten
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2 tablespoons fennel seed
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1/8 teaspoon black pepper
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6 whole wheat tortillas, wrapped in a damp paper towel and microwaved for 20 seconds until pliable
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3/4 cup grated Gruyere or Swiss cheese
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1 cup fresh salsa, for serving
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1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving
Directions
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Preheat the oven to 375-degrees F
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Line a baking pan with aluminum foil
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Lay the yam cubes out on the prepared pan
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Toss the yams with 1 tablespoon of the olive oil and ½ teaspoon of the salt
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Roast for 30 minutes or until the yam is fork tender
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Remove from the oven, set aside.
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Coat a large skillet with the remaining 1 tablespoon of oil and place over medium heat
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When the oil is hot, add the onion
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Sauté the onion until fragrant, approximately 5 minutes
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Add the asparagus and sauté for 2 more minutes
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In a mixing bowl, whisk together the eggs, egg whites, fennel seed, pepper, and the remaining ½ teaspoon of salt
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Pour into the skillet and cook until light and fluffy
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Lay out 1 tortilla on a cutting board
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Evenly spread 1/6th of the egg mixture down the center of the tortilla
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Top with 2 tablespoons of the grated cheese and roasted yams
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Fold over one side and roll into a burrito shape
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Repeat with remaining tortillas
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Enjoy with a side of fresh salsa and avocado slices
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