A Superfood-Filled Brunch Burrito
Brunch doesn't have to be overflowing with calories and fat. This burrito recipe is packed with amino acids and hangover-fighting ingredients like asparagus, fennel seed, sweet potatoes, and eggs. Enjoy after a night out to help you feel like yourself again, or with your girlfriends for a healthy and festive start to a lazy Sunday.
- 1 yam or sweet potato, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 red or yellow onion, chopped
- 1 cup asparagus pieces cut on the bias
- 4 eggs, beaten
- 2 tablespoons fennel seeds
- 1/8 teaspoon black pepper
- 2 12-inch whole-wheat tortillas
- 1 tablespoon grated gruyere
- 1 cup arugula
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
- Toss yam with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Roast for about 30 minutes until fork-tender.
- Meanwhile heat remaining 1 tablespoon olive oil in a skillet over high heat. Add onion and saute until fragrant, approximately 5 minutes. Add asparagus and saute for 2 more minutes. Add eggs, fennel seeds, pepper, and remaining 1/2 teaspoon salt. Cook over medium-low heat until light and fluffy.
- Lay out 1 tortilla and evenly spread half the egg mixture down the center. Top with gruyere, arugula, and roasted yams. Fold over one side and roll into a burrito shape. Repeat with remaining tortilla.
- Recipe courtesy of Candice Kumai.
Per serving: 691 kcal cal., 34 g fat (8 g sat. fat), 2039 mg sodium, 12 g fiber, 6 g sugar, 23 g pro., 371 mg calcium, 8 mg iron. Percent Daily Values are based on a 2,000 calorie diet