Ingredients
Scale
- 2 tsp olive oil
- 1 cup peeled and diced sweet potatoes - about one medium potato
- 1 small red onion, finely chopped
- 1 small red bell pepper, finely chopped
- Approx. 6 cups baby spinach, coarsely chopped
- 13oz fully-cooked link turkey sausage, diced
- 6 large eggs, beaten
- Salt and pepper, to taste
- 8 low-carb or whole wheat tortillas, warmed
- Approx. 3/4 cup crumbled queso fresco (can use feta instead)
- Mild salsa, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes, onion, and pepper and cook until softened, 6-7 minutes, while stirring frequently.
- Add the spinach and cook, while stirring, for an additional 1-2 minutes until wilted.
- Add the sausage and the beaten eggs and cook, frequently scraping the bottom of the skillet, until sausage is warmed and the eggs are cooked. Season with salt and pepper, taste, and adjust as needed.
- Spoon some salsa down the center of the tortillas, leaving room around the edges. Distribute the sausage filling on the tortillas and top with desired amount of queso fresco. Fold two edges of the tortilla in toward the center and then fold the remaining edges over, creating a closed burrito.
- Prep Time: 10 mins
- Cook Time: 15 mins
