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1
In a medium skillet on medium, heat oil.
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2
Add potato, onion and bell peppers, and saute for about 8 minutes, stirring occasionally, until potatoes are tender and onions are translucent.
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3
Add spinach and chile powder; saute for 2 minutes more.
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4
Increase heat to medium high.
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5
Add eggs and egg whites.
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6
Cook for 3 minutes, stirring frequently, until eggs are cooked through.
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7
Turn off heat and let cool for about 10 minutes.
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8
Tear off 4 16-inch rectangles of foil and lay 1 tortilla on top of each.
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9
Divide egg mixture evenly into the center of each tortilla.
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10
Sprinkle evenly with cheese.
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11
To wrap, fold edges in, then roll forward tightly.
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12
Wrap burrito tightly in foil.
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13
(NOTE: Alternatively, line with parchment paper and then wrap in foil.
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14
).
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15
Place wrapped burritos in a large zip- top freezer bag and freeze for up to 3 months.
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16
To serve, preheat oven to 400F.
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17
Place a burrito, still wrapped, on a baking sheet and bake for 35 minutes.
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18
Use tongs to transfer wrapped burrito to a paper bag and take on the go.
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19
(NOTE: Baked burritos will stay warm for 15 to 20 minutes; they can be eaten on the go or when you get to work.
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20
If reheating in the microwave, make sure to remove foil first.
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21
).
