Ingredients

Burrito

1-2 tablespoons olive oil

1/2 red onion, diced

1 red pepper, diced

1 very small sweet potato, peeled and diced into 1 cm cubes

2-3 cups baby spinach

2 eggs

1 cup egg whites

Salt and pepper to taste

1/4 cup cheddar or mozzarella cheese

2-3 large whole wheat tortillas

Salsa or pico de gallo

Guacamole

1 ripe avocado

1 tablespoon cilantro

1/2 lime, juiced

1/8 teaspoon garlic powder

Salt and pepper to taste

Directions

1. Prepare the guacamole in a small bowl, using a fork smash the avocado flesh with the cilantro lime juice, garlic pepper, and salt and pepper to taste.

2. Heat 1 tablespoon of olive oil over medium heat in a large non-stick skillet. Sauté the onions, peppers, and sweet potatoes for about 5 minutes. Add 1-2 tablespoons of water and cover the pan with a lid, steam for 5 minutes or until the potatoes are easily pierced with a fork. Add the spinach and cook until wilted. Salt and pepper to taste. Empty the skillet's contents onto a clean plate.

3. Crack the 2 eggs in a bowl and beat with the egg whites. Add a pinch of salt and a few twists of freshly ground pepper.

4. Add the remaining olive oil to the pan and add the beaten eggs to the skillet, let them cook for a few seconds without stirring. Use a rubber spatula to scrape the bottom of the pan to form large, soft curds of scrambled eggs. Continue cooking over medium heat, folding and stirring the eggs every few seconds. When the eggs are mostly set but still a little liquid egg remains, fold in the cheese. Immediately empty the contents of the pan onto a plate so they stop cooking. 

5. Meanwhile, gently warm up the tortillas, either in the oven or on a skillet for a few minutes. Assemble the tortillas, first adding the eggs to one half, then topping with vegetable mixture and any desired toppings such as guacamole and salsa. If you didn’t overstuff your tortilla, fold 2 sides in by an inch and then roll it up. Alternatively, if you overstuffed it fold it over in half.