EIWITRIJK RECEPT · FASE 3 · ONTBIJT

Scrambled egg wrap with sweet potato

Savoury scrambled egg wrap for Phase 3: protein-rich with wholegrain and sweet potato in moderation.

20 min totaal 1 portie 460 kcal p.p. 28 g protein

This scrambled egg wrap with sweet potato is a fluffy breakfast that you roll up snugly and take with you. The creamy scrambled egg with melting cheese, the gently sweet chunks of sweet potato and the fresh spring onion come together in a savoury filling that gives you a satisfied start to the day. Quick to make and handy to pack for on the go.

In Phase 3, you can add wholegrain products and sweet potato back in moderation, and this wrap brings those elements together nicely. With 28 grams of protein from three eggs and cheese, combined with the complex carbohydrates from the wholemeal wrap and sweet potato, you get sustained energy and satisfaction. This way you keep your high-protein diet practical and flavourful, even when breakfast is heading out the door with you.

Lovely with a dollop of Greek yoghurt or some spicy sriracha rolled inside for extra flavour. A handful of spinach or a few slices of avocado make the wrap even more complete.

Zo maak je het

  1. Cook the sweet potato cubes for 6 minutes until just tender and drain.
  2. Whisk the eggs together with pepper and paprika powder.
  3. Heat the olive oil and briefly fry the sweet potato.
  4. Add the eggs and stir until creamy scrambled eggs, then add the cheese.
  5. Spoon the scrambled eggs onto the wrap, sprinkle with spring onion and roll up tightly.

Bewaren

Wrap the wrap in foil or baking paper and store it for a maximum of one day in the fridge. Preferably eat it the same day, so the wrap stays pliable and doesn't tear.

Variatietips

Replace the sweet potato with pumpkin chunks or add some fried mushrooms. A pinch of cumin or a spoonful of spicy tomato salsa gives the filling a different flavour.

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