It was such a nice Spring-like day on Saturday at the farmers market. I did a cooking demo of Breakfast Burrito with Sweet Potato.
Healthy Breakfast Burrito with Sweet Potato
1 medium sweet potato, peeled and diced (you will have a left over to much on later)
handful of kale, chopped (If you are local, this is the place to go for greens)
1 sprigs of rosemary
1 flour or corn tortilla
1-2 tbsp olive oil
salt and pepper to taste
Your favorite salsa (I used the Garlic Salsa from this guy)
Heat 1 tbsp olive oil in a skillet on medium high heat. Add sweet potato and cook it stirring for 2-3 minutes. Add sprigs of rosemary and give it a quick stir, releasing the aroma. add 1-2 table spoon of water and cover. Lower the heat, and cook for 5 minutes. Uncover, stir, letting remaining water evaporate. Salt and pepper to taste. Stir one last time. Set it aside.
On the same skillet (quickly clean it if there is any burns from cooking sweet potato), heat 1 tbsp olive oil on medium high heat. While it is heating, beat the egg with a pinch of salt in a bowl until blended.
When the skillet is hot, pour in egg mixture. As the egg begins to set, gently pull the egg from the edge and pull across the pan with a spatula, forming soft curds.
Just when the egg is about done, add kale and stir for about 30 seconds to 1 minute.
Heat the tortilla to soften, and assemble your burrito with sweet potato, egg-kale mix, and Salsa.
* You can substitute kale with spinach. You can also add other sautéed vegetables such as diced green peppers, mushrooms, and onions.
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