Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
Toss the diced yam or sweet potato with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
Roast for 30 minutes or until fork-tender.
Meanwhile, heat a skillet with the remaining 1 tablespoon olive oil. Sauté the onion until fragrant, approximately 5 minutes. Add the asparagus and sauté for 2 more minutes.
Add the eggs, fennel seeds, pepper, and remaining salt to the pan. Cook over medium-low heat until light and fluffy.
Lay out 1 tortilla and evenly spread half of the egg mixture down the center. Top with the Gruyere and roasted yams. Fold over one side and roll into a burrito shape. Repeat with the remaining tortilla. Enjoy with a strong cup of coffee!