Sweet Potato Breakfast Burritos

I first started making these breakfast burritos when Meredith and I were working hard to look hot for Alex's NYC event. BTW - we nailed it. This recipe is from My Fitness Pal. It's almost all I ever eat for breakfast. I double the recipe and make 10 burritos from it on a Sunday afternoon and then there's breakfast for two whole weeks. I don't remove the yolk from any of them. And you can be creative and add anything that suits your fancy or is hanging around in your refrigerator - corn, beans, whatever. If you can get someone else to chop the sweet potato (thanks, Mike!) the rest is pretty carefree. I have some really hot chili powder at the moment so I only use a scant teaspoon, even with doubling the recipe. It's also great if you're having people overnight so breakfast preparation doesn't have to be a big deal, but it looks like you care. Probably their best use is to volunteer to bring a whole bunch if there is a large group gathering for breakfast. Like when Chris invited everyone to the cottage they were renting or when my book club goes up north to a cottage for a fall weekend.

Ingredients

• 2 teaspoons 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 teaspoon chile powder
• 2 large eggs, beaten
• 2 large egg whites, beaten
• 4 (9- or 10-inch) whole wheat tortillas
• 1 ounce shredded cheddar cheese

Directions
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 chile powder; 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.

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. Sprinkle evenly with cheese. To wrap, fold edges in, then roll forward tightly. Wrap burrito tightly in foil.Place wrapped burritos in a large zip- top freezer bag and freeze for up  to 3 months.

To serve, preheat oven to 400°F. Place a burrito, still wrapped, on a baking sheet and bake for 35-40 minutes. (NOTE: Baked burritos will stay warm for 15 to 20 minutes; they can be eaten on the go or when you get to work. If reheating in the microwave, make sure to remove foil first.)

Nutrition Information
Serves: 4 |  Serving Size: 1 burrito
Per serving: Calories: 226; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 113mg; Sodium: 500mg; Carbohydrate: 32g; Dietary Fiber: 10g; Sugar: 7g; Protein: 13g
Nutrition Bonus: Potassium: 296mg; Iron: 14%; Vitamin A: 124%; Vitamin C: 8%; Calcium: 29%