Start by dicing your potato and placing it into a small bowl with water and some salt to soak as you prepare the rest of your ingredients.

Mince your shallot and set aside.

Crack all your eggs into another separate small bowl and whisk until everything is well combined.

Remove your potatoes from the pan when cooked through. Lower your heat a bit to medium. Add ½ tbs of olive oil and then add your minced shallots. Cook until they are translucent. Add your whisked eggs to the pan. Season with an additional ¼ teaspoon of salt, ¼ teaspoon of pepper and ½ teaspoon of garlic powder. Stirring often to prevent burning. Cook your eggs until the liquid is gone being careful not to overcook or dry out your eggs too much. Remove from heat and then add ¼ cup of shredded sharp shedder cheese. I used the Tillamook brand, but you're welcome to use your favorite. Stir until the cheese begins to melt in with the eggs. Add your potatoes back in the pan and mix until everything is well combined.

Grab a whole wheat tortilla, add about ⅙ of the egg mixture and roll into a little burrito. Repeat until you have 6 burritos.

Add some store bought or homemade salsa into small containers for dipping and package along with your packed burrito and there you have it!