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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet Potato Breakfast Burritos Recipe

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This recipe for Sweet Potato Breakfast Burritos is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
1 small sweet potato, peeled and diced
1 small yellow onion, chopped
3/4 c frozen, sliced tricolor bell peppers, thawed
2 c packed baby spinach, roughly chopped
1 tsp chile powder
2 large eggs, beaten
2 large egg whites, beaten
4 (10 inch) whole wheat tortillas
1 oz shredded cheddar cheese
Directions:
Directions:
In a medium skillet on medium heat, heat oil. Add potato, onion and bell peppers, and saute for about 8 minutes, stirring occasionally, until potatoes are tender and onions are translucent. Add spinach and chile powder; saute for 2 minutes more.

Increase heat to medium high. Add eggs and egg whites. Cook for 3 minutes, stirring frequently, until eggs are cooked through. Turn off heat and let cool for about 10 minutes.

Tear off 4 16-inch rectangles of foil and lay 1 tortilla on top of each. Divide egg mixture evenly in the center of each tortilla. Sprinkle with cheese. To wrap, fold edges in, then roll forward tightly. Wrap burrito tightly in foil.

Place wrapped burritos in a large zip-top freezer bag and freeze up to 3 months.

To serve heat in oven at 400º for 35 minutes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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