Egg Roll-Up
Egg roll-up for breakfast? Essentially, this recipe is a breakfast burrito minus the carbs. This egg roll-up recipe is loaded with protein and will keep you feeling full and satiated throughout the morning.
Ingredients
- 2 large eggs, whisked
- 2 tablespoons 2% milk
- ¼ cup sweet potato, diced small
- ¼ cup sweet onion, diced small
- ¼ cup spinach, any green will do
- 1 teaspoon chives, chopped small
- 1 tablespoon shredded cheddar cheese
Equipment
- 1 skillet
- 1 griddle
Instructions
- In a small mixing bowl, whisk together 2 eggs and 2 tablespoons of 2% milk. Set aside.
- Next, you’ll want to peel and dice your sweet potato and onion into small evenly-sized pieces. Spray a skillet with cooking spray and add the onion and sweet potato. Sweat until softened and lightly browned. Set aside.
- Next, grab a nonstick square griddle with a lip (typically used for pancakes) and lightly spray it with cooking spray. Place it over medium low heat. Pour the egg mixture onto the pan. (Tilt the pan from side to side to make sure that the egg is evenly distributed across the pan.)
- The egg begin to lightly bubble, that’s when you’ll know it is safe to flip the egg sheet using a large spatula. Once you flip the egg sheet over, you can turn off the heat. Let the egg sheet cool before you begin to assemble your roll-up.
- Next, place the egg sheet on plate. Add the sweet potato and onion hash, chopped spinach, shredded cheese, and chives. Add any other ingredients you may want.
- Once all of the ingredients are loaded onto on your egg sheet, you will begin to gently roll the egg sheet to seal it closed. Similar to rolling a crepe. Top with salsa, sour cream or a sprinkle of shredded cheese and enjoy!
Nutrition
Serving: 1serving, Calories: 239kcal, Carbohydrates: 13g, Protein: 17g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 383mg, Sodium: 235mg, Potassium: 404mg, Fiber: 2g, Sugar: 5g, Vitamin A: 6121IU, Vitamin C: 7mg, Calcium: 181mg, Iron: 2mg