roasted veggie/scrambled eggs wraps...baked

preheat oven to 400 degrees

cut the following into bite-sized pieces and put in a roasting pan:

a medium butternut squash
2 large yellow potatoes
large onion

toss with olive oil
roast for an hour, tossing every 20 minutes til carmelized and golden brown

meanwhile, steam a bag of fresh baby spinach and pat the steamed spinach as dry as you can

in a greased large skillet, make scrambled eggs using 8 farm-fresh eggs and a bit of milk.
(for a second option: use 2 cans of drained, rinsed black beans instead of scrambled eggs)

fill 8 whole-wheat wraps with roasted veggies, spinach and eggs

put in a greased 9 x 13 pan.

cover with grated mexican cheese and bake for 20 minutes til cheese is melted.