Chef Candice Kumai
posted Jan 11, 2013

My ultimate breakfast burrito, as seen on Recipe Rehab.



  • 1 large yam, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1/2 red or yellow onion, chopped
  • 1 bunch asparagus, ends trimmed, cut on the bias
  • 2 large eggs, beaten
  • 10 large egg whites, beaten
  • 2 tablespoons fennel seed
  • 1/8 teaspoon black pepper
  • 6 whole wheat tortillas, wrapped in a damp paper towel and microwaved for 20 seconds until pliable
  • 3/4 cup grated Gruyere or Swiss cheese
  • 1 cup fresh salsa, for serving
  • 1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving



  1. Preheat the oven to 375-degrees F
  2. Line a baking pan with aluminum foil
  3. Lay the yam cubes out on the prepared pan
  4. Toss the yams with 1 tablespoon of the olive oil and ½ teaspoon of the salt
  5. Roast for 30 minutes or until the yam is fork tender
  6. Remove from the oven, set aside.
  7. Coat a large skillet with the remaining 1 tablespoon of oil and place over medium heat
  8. When the oil is hot, add the onion
  9. Sauté the onion until fragrant, approximately 5 minutes
  10. Add the asparagus and sauté for 2 more minutes
  11. In a mixing bowl, whisk together the eggs, egg whites, fennel seed, pepper, and the remaining ½ teaspoon of salt
  12. Pour into the skillet and cook until light and fluffy
  13. Lay out 1 tortilla on a cutting board
  14. Evenly spread 1/6th of the egg mixture down the center of the tortilla
  15. Top with 2 tablespoons of the grated cheese and roasted yams
  16. Fold over one side and roll into a burrito shape
  17. Repeat with remaining tortillas
  18. Enjoy with a side of fresh salsa and avocado slices