Swiss Chard, Egg and Potato Wrap

In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

In the same skillet, melt the butter over medium heat. Add the Swiss chard and pepper strips and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. With a silicone spatula, lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some marinara sauce over filling before rolling up the wraps.