Vegetarian Breakfast Burrito

Ingredients:

• 6 soft taco tortillas
• 450 g egg whites
• 450 g grated potatoes for frying (harsh browns), tightly packed
• 280 g fresh spinach
• 340 gr. grated mozzarella
• Salt and ground black pepper to taste

Preparation:

1. In a large skillet over medium heat, sauté the potatoes until tender. Add the fresh spinach to the pan toward the end of cooking and stir gently. Cook until the spinach wilts.
2. In a non-stick skillet over medium heat, whisk together the egg whites, salt, and black pepper to taste.
3. To serve, lay the tortillas out on a work surface. Sprinkle each with about 60g of mozzarella, then spoon in the egg whites and potato-spinach mixture, distributing it evenly between each tortilla.
4. Roll into a burrito-style roll and microwave for 30 seconds at a time, or for a crispier crust, bake in the oven at 350°F (175°C) for 5 minutes and serve.