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How this works
Servings: 6
Calories: 408kcal
Ingredients
- 2 Tbsp extra-virgin olive oil divided
- 1 tsp extra-virgin olive oil
- 2 cups sweet potato peeled, diced
- 2 tsp sweet Spanish paprika
- 1 cup shallot finely diced
- 1 cup red bell pepper diced
- 2 ounces goat cheese
- 1 cup baby spinach leaves chopped
- 8 eggs beaten
- 6 whole wheat tortillas 10-inch
Instructions
- In large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring with wooden spoon occasionally to ensure even browning. Once sweet potatoes are tender, pour into bowl and add sweet Spanish paprika; stir through.
- In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
- Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
- Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing. (see tip).
- When it’s time to cook, thaw wraps in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.
Notes
TIP: FREEZE WITH EASE
While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
Nutrition
Calories: 408kcal | Carbohydrates: 50g | Protein: 18g | Fat: 16g | Sodium: 369mg | Fiber: 9g | Sugar: 6g
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