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Sweet Potato and Quinoa Breakfast Tortilla

Jennifer House is a Registered Dietitian, author & mom of 3. From Baby-led weaning to picky eating and meal planning, she helps you to make feeding your family easier.

Breakfast tortillas are a traditional Spanish dish. This one swaps the potatoes for sweet potatoes and quinoa, to provide extra nutrition for your family.

It's a family-friendly recipe, even your baby-led weaner can eat. This "breakfast" tortilla is great for any meal of the day. It contains just 4 ingredients (although cheese on top would make a tasty addition!). 

Just cut the finished tortilla into strips for your little self-feeder.

If you're looking for more recipes the whole family will enjoy, check out my book "The Parents' Guide to Baby-led Weaning". It includes 25 recipes for if you're just beginning baby-led weaning, and 100 recipes for the whole family.

Sweet Potato and Quinoa Breakfast Tortilla

  • Preheat broiler, with rack set 4 to 6 inches (10 to 15 cm) from heat source
  • Large ovenproof skillet

1 tbsp      extra virgin olive oil                         15 mL

2 cups     coarsely shredded peeled sweet potato (about 1 medium) 500 mL

6              large eggs, beaten                                  6

1 cup       chopped green onions                  250 mL

11⁄4 cups cooked quinoa, cooled                  300 mL

  1. In ovenproof skillet, heat oil over medium-high heat. Add sweet potato and cook, stirring, for 8 to 10 minutes or until softened. Add eggs, green onions and quinoa, gently shaking pan to distribute eggs. Reduce heat to medium and cook for about 8 minutes, gently shaking pan every minute, until eggs are almost set.
  2. Place skillet under preheated broiler and broil for 1 to 2 minutes or until lightly browned. Slide out of the pan onto a cutting board and cut into wedges.

Makes 6 servings

Courtesy of The Parents’ Guide to Baby-led Weaning: Skip the Purees and Go Straight to Solids! by Jennifer House © 2017 Available where books are sold.


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