Sweet Potato Egg Skillet Wrap

Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: ~20 minutes
Serving Size: 1 wrap
Number of Servings: 1

Ingredients

• 1 medium sweet potato, peeled
• 1–2 teaspoons olive oil
• 2-3 eggs
• Salt, to taste
• Black pepper, to taste

Optional Fillings (add what you like):
• Spinach or kale
• Bell peppers
• Onions
• Mushrooms
• Zucchini
• Shredded cheese (mozzarella, cheddar, or parmesan)

Instructions

1. Prepare the sweet potato
   Peel the sweet potato completely.
   Using a vegetable peeler, peel it again into long, thin ribbons.
   These ribbons act like the “wrap.”

2. Heat the skillet
   Place a non-stick skillet over medium heat.
   Add olive oil and let it warm for about 30 seconds.

3. Cook vegetables first (if needed)
   If using vegetables that need cooking (like onions, mushrooms, peppers, zucchini):
   • Add them to the pan first
   • Cook 2–4 minutes until slightly softened
   • Remove and set aside

   Skip this step for quick-cooking greens like spinach or kale.

4. Cook the sweet potato base
   Add the sweet potato ribbons to the pan, spreading them evenly and slightly overlapping.
   Sprinkle lightly with salt and pepper.

5. Cover and soften
   Cover the pan with a lid.
   Cook 4–5 minutes until the sweet potatoes are soft and flexible.
   This step is key — it allows the wrap to fold without breaking.

6. Add the eggs
   Crack the eggs directly on top of the sweet potatoes.
   Gently scramble with a spatula, keeping everything mostly centered.

7. Cover again
   Cover the pan and cook 2–3 minutes, until the eggs are mostly set.

8. Add vegetables and cheese
   Remove the lid.
   Add cooked vegetables back in, or add quick-cooking greens now.
   Sprinkle cheese evenly on top.

9. Melt and finish
   Cover one last time for 1–2 minutes, just until:
   • Cheese is melted
   • Vegetables are warm and tender

10. Fold and serve
    Remove the lid.
    Carefully fold one side in, then the other, like a wrap or omelet.
    Slide onto a plate and serve warm.

Tips

• Thinner sweet potato ribbons = easier folding.
• Keep the heat medium — too hot will burn the potatoes before they soften.
• This works great with leftover veggies.
• Add more eggs or cheese if you want it more filling.