Whisk each egg individually, season each one of them with salt, pepper and nutmeg. Roast each egg in the butter at a low heat similar to a fried egg. Put it aside. Heat the ham in the same pan and add it to the eggs.
Cut the sweet potato and beetroot into pens.
Now heat the wraps in the pan. Spread the wraps generously with the hummus, then sprinkle the wraps with the baby spinach, the eggs, the ham as well as the potato and beetroot pins. Roll it all together, cut the rolls crossways into pieces and serve them with some crispy salad.