Alas, the sweet potatoes from the night before caught my eye and helped drive me to this new culinary creation (for my tastebuds, anyway). The sweet potatoes and blue cheese perform brilliantly in this flavorful symphony. Because the sweet potatoes were already prepared, the ingredients were simple to toss together.
Mike eats like he’s famished most of the time. But today, he closed his eyes, put his head back, and emphatically cooed, “Mmmm!” That’s how I I knew this meal was delicious. I hope your family loves it too.
While our taste buds danced in delight, I also felt satisfied at that we were receiving 26 grams of high quality protein and 3 servings of vegetables. This meal meets 130% of omega-3 recommendations. It provides more than half of the daily recommended intake for fiber, and offers a balance of both soluble and insoluble fibers. This meal packs a hefty dose of vitamins, minerals, healthful fats, and fiber. Most breakfast burritos won’t offer nearly the nutritional bang for your buck as this one does – see the nutrient composition at the end of this post. After enjoying this hearty burrito, I was left satisfied for hours without feeling a need to snack. I hope you’ll try this recipe and offer your feedback.
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Cheers to colorful, flavorful, nutritious food!
Serves 2 hungry tummies
4 eggs (can exchange all or part eggs with firm tofu. follow recipe the same as if using 4 eggs, and maybe add some turmeric or curry powder)
1/4 cup shredded cheese
1 cup diced, cooked sweet potatoes (seasoned or unseasoned)
1/2 – 1 cup chopped fresh summer tomato
1 cup chopped onion
1 cup salad greens (suggestions: spinach, salad mix, kale, collard, or shredded cabbage)
2 medium-large organic tortilla shells (can substitute with rice or salad mix)
1-ounce Blue cheese crumbles
1 tbsp fresh basil, chopped
salt & pepper to taste
handful fresh cilantro (no limit here!)
4 Tbsp plain, low-fat yogurt (divided into 2 Tbsp)
Preparation - Assemble all ingredients on a clean counter space:
- Place your pre-cooked sweet potatoes in a microwaveable bowl and heat until comfortably hot while eggs are cooking.
- Chop onions, tomatoes, and basil.
- Shred cheese, if needed.
- Wash your salad greens and cilantro. Trim only the bottom of the cilantro stem. No need to pull every leaf from the stem.
Heat oil in a large skillet over medium heat. Saute’ basil, onion, chopped tomatoes, salt & pepper over med-low heat. When the onion becomes fragrant, whip eggs directly into the pan. Continue scrambling eggs. If the pan begins to dry, add water, 2 Tbsp at a time (will steam your food without adding extra fat). Remove from heat, add shredded cheese and cover with a fitted lid to allow cheese to melt.
While cheese is melting, arrange burrito shells on plates and top with salad greens. Divide egg mixture over burrito shells. Divide sweet potatoes among shells, placing to the side of eggs. Dollop yogurt along the side of potatoes. Top with blue cheese and handfuls of cilantro.
Suggestions for Grace: Give thanks to the farmers, truck drivers, grocers, earth, and mineral kingdom for contributing to your food. Or anything else you might like to say before eating your scrumptious meal.
Nutritient Breakdown (Approximate)
Thiamin - 0.29 mg - 27%
Riboflavin - 0.79 mg - 72%
Niacin - 1.41 mg - 10%
Vitamin B6- 0.53 mg - 41%
Vitamin B12 - 1.58 µg - 66%
Folate - 99.05 µg -25%
Vitamin C - 27.98 mg -37%
Vitamin D -1.58 µg -32%
Vitamin A - 2534.33 µg - 362%
Vitamin E - 4.81 mg - 32%
Calcium 378.27 mg - 38%
Iron 3.04 mg- 9%
Magnesium 63.72 mg - 21%
Potassium - 847.3-3 mg -18%