Sweet potato tortilla — Meal
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Macros (per serving)

Fat

37%

(11 g)

Protein

19%

(13 g)

Carbs

44%

(30 g)

25 g Net,

5 g Fiber

265 Calories (per serving)

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Egg dishes

Oven dish

Wraps

Sweet potato tortilla

Ingredients

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Coconut oil

1 Tbsp

Sweet potato

500 g

Red onion

1 piece

Brown mushrooms

150 g

Fresh thyme

2 Tbsp

Egg

6 pieces

Black pepper

to taste

Celtic sea salt

to taste

Spring onion

1 piece

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

45 min

1

Chop the onion, cut the chestnut mushrooms into slices and cut the spring onion into rings.

2

Preheat the oven to 400 and grease a shallow cake pan with the coconut oil.

3

Wash the sweet potato and cut into 4/5 inch thick slices.

4

Loosely beat the eggs together with some salt and pepper.

5

Spread half of the sweet potato slices over the bottom of the cake pan, in the shape of a fan. Make sure that the slices overlap.

6

Divide the chopped onion, chestnut mushrooms and thyme over the sweet potato in the cake pan and cover with the other half of the sweet potato slices.

7

Pour the egg mixture over the tortilla and bake in the preheated oven for 40-45 minutes until done.

8

Garnish with spring onion rings before serving.

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Details

Allergens

Chicken egg

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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