Roasted Vegetable and Avocado Breakfast Burrito

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Carrots

  Raw

  2 large or 144g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  1 tbsp or 14g

• Spinach

  Raw

  4 cup or 120g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Preheat the oven to 425°F.
2. Spread the chopped sweet potatoes, zucchini, and carrots on two large baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly. Roast for 20 to 30 minutes until the vegetables are golden-brown and tender.
3. In a large non-stick skillet, heat butter over medium heat. Add spinach and cover, cooking until wilted, about 2 minutes. Uncover and cook for another minute to evaporate excess moisture.
4. Pour the beaten eggs over the spinach in the skillet. Cook for 1 to 2 minutes until they start to set. Use a spatula to gently fold the eggs, cooking until fully set. Season with salt.
5. Warm the tortillas using your preferred method, such as microwaving or wrapping in foil and heating in the oven.
6. Assemble each burrito by laying a tortilla on a plate and adding roasted vegetables, scrambled eggs, and sliced avocado. Top with salsa and fold the sides in, then roll up to form a burrito.

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