Heat a Calphalon Premier™ Space Saving Nonstick 3qt Sauté Pan and add 2 tbsp. of olive oil.
Add onions and a few pinches of salt. Cook the onions over medium/high heat, about 5-7 minutes.
Within the same pan, add another 1 tbsp of oil and the shredded sweet potato, combining with the onion in the pan.
Let the mixture cook until the onion and sweet potato starts to look like a hash.
Mix in the cleaned and cut kale to the sauté pan and cook down until wilted. Take the sauté pan off the heat.
While the greens are cooking, begin to make guacamole to accompany the burrito. Peel and pit one avocado and mash it together with the juice of one lime and salt to taste. Put in fridge wrapped until needed.
Heat a Calphalon Premier™ Space Saving Nonstick 10” Fry Pan with 2 tablespoons of olive oil.
Beat 8 eggs until complete and then add them into the fry pan. Scramble the eggs but do not overcook them. The eggs should have a little moisture and a nice sheen to them. They should not look dry.
When eggs are done, remove them from the pan and set aside. Take 1 flour tortilla at a time and add them to Calphalon Premier™ Space Saving Nonstick 8” Fry Pan so it warms up and toasts on the stove top, 15 seconds on each side.
Once the tortillas are done, start building the burritos. To start, add 1 tbsp of guacamole across the tortilla, then add eggs and sweet potato/kale mixture. Optional: add hot sauce and a nice squeeze of lime. Roll tightly, slice in half on a bias and serve.