Ingredients
2 tbsp olive oil
1 small sweet potato
1 small yellow onion
1 bell pepper (I recommend red, orange, or yellow for a sweeter taste)
2 cups spinach
2 whole large eggs
2 large eggs only using the egg whites
1 tsp chili powder
2 medium skillets
pack of small tortilla wraps
Instructions:
1,) peal and chop all of your vegetables
2.) beat your 2 egg whites and whole eggs together
3.) pour the olive oil to 1 skillet and turn on stove to a medium high (7)
4.) add the chopped sweet potato, onion, and peppers to the skillet and saute for about 8 minutes or until the sweet potatoes are tinder (stir regularly)
5.) next add the chopped spinach and chili powder to the mixture and saute for about 2 minutes
6.) remove skillet from the stove and let cool off to the side (to prevent from burning mixture while doing step 7)
7.) with your second skillet begin cooking your eggs making them scrambled
8.) put your first skillet with all of your vegetables back on to the stove at a heat of 7 and add in the eggs till stirred in evenly
9.) Then set aside and allow to cool for approximately 10 mins
10.) Once cooled get out your tortilla wraps and put an even amount into each wrap. Depending on the size of the wrap you should be able to make 4-6 wraps
11.) Lastly once burritos are wrapped closed then wrap aluminum foil around each one and place into the freezer for at least 2 hours (can stay fresh in the freezer for up to 3 months)
12.) When ready to cook them set oven to 400 degrees and allow burrito to cook for 35 minutes (while still wrapped in aluminum foil) and then enjoy your meal
Side Notes:
I often have the burrito with have a grape fruit in the morning.
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