2 tsp olive oil
1 small sweet potato, peeled and diced
1 small yellow onion, chopped
3⁄4 cup frozen, sliced tricolor bell peppers, thawed
2 cups packed baby spinach, roughly chopped
1 tsp chille powder
2 large eggs, beaten
2 large egg whites, beaten
4 9- or 10-inch whole wheat tortillas
1 oz shredded cheddar cheese
In a medium skillet on medium, heat oil. Add potato, onion and bell peppers, and sauté for about 8 minutes, stirring occasionally, until potatoes are tender and onions are translucent. Add spinach and chille powder and sauté for 2 minutes more.
Increase heat to medium high. Add eggs and egg whites. Cook for 3 minutes, stirring frequently, until eggs are cooked through. Turn off heat and let cool for about 10 minutes. To create the wraps tear off 4 16-inch rectangles of foil and lay 1 tortilla on top of each. Divide egg mixture evenly into the center of each tortilla and sprinkle evenly with cheese. To wrap, fold edges in, then roll forward tightly. Wrap burrito tightly in foil, and enjoy!
Makes 4 servings