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 chile powder
2 large eggs, beaten
2 large egg whites, beaten
4 9- or 10-inch whole-wheat tortillas
1 oz shredded cheddar cheese

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 cup s packed baby spinach, roughly chopped 1 tsp chile 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 saute for about 8 minutes, stirring occasionally, until potatoes are tender and onions are translucent. Add spinach and chile powder; saute for 2 minutes more.
Increase heat to medium high. Add eggs and egg whites. Cook for 3 minutes, stirring frequently, until eggs are cooked thorugh. 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. (NOTE: Alternatively, line with parchment paper and then wrap 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. Place a burrito, still wrapped, on a baking sheet and bake for 35 minutes. Use tongs to transfer wrapped burrito to a paper bag and take on the go. (NOTE: Baked burritos will stay warm for 15 to 20 minutes; they can be eaten on the go or when you get to work.)