Chef Kumai: The Sweet Potato Breakfast Burrito
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 whole wheat tortillas
1 tablespoon grated Gruyere
Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
Toss the diced yam with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Roast for 30 minutes, or until the yam is fork-tender.
Meanwhile, heat a skillet with the remaining 1 table- spoon olive oil. Saute´ the onion until fragrant, approximately 5 minutes. Add the asparagus and saute´ for 2 more minutes.
Add the eggs, fennel seeds, pepper, and remaining 1/2 teaspoon salt to the pan. Cook over medium-low heat until light and fluffy.
Layout 1 tortilla and evenly spread half of the egg mixture down the center. Top with the Gruyere and roasted yams. Fold over one side and roll into a burrito shape. Repeat with the remaining tortilla. Enjoy with a strong cup of coffee!