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Clean Green Breakfast Burrito


By: Candice Kumai

This breakfast burrito is packed with superfoods like sweet potatoes, asparagus, and arugula, leaving you satisfied without the guilt. Enjoy them fresh with friends over Sunday brunch, then wrap up those leftovers and freeze them – you’ll be so glad you did when Monday morning comes and you can pop one of these babies in the oven to be heated up and carry with you to eat on your way in to work!

Serves 2


1 yam or sweet potato, cut into 1/2 inch cubes
2 tablespoons olive oil, divided
1 teaspoon sea salt, divided
1/2 red or yellow onion, chopped
1 cup asparagus, cut on the bias
4 eggs, beaten
2 tablespoons fennel seed
1/8 teaspoon black pepper
2 whole wheat tortillas
1 tablespoon Gruyère, grated


Heat oven to 375 degrees. Line a baking sheet with aluminum foil.

Toss diced yam with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Roast for 30 minutes or until fork tender.

Meanwhile, heat a skillet with remaining 1 tablespoon olive oil. Sauté onion until fragrant, approximately 5 minutes. Add asparagus and sauté for 2 more minutes.

Add eggs, fennel seed, pepper, and remaining salt to pan. Cook over medium-low heat until light and fluffy.

Lay out one tortilla and evenly spread half of egg mixture down the center. Top with grated Gruyère and roasted yam. Fold over one side and roll into a burrito shape. Repeat with remaining tortilla.


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