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Spinach, Feta, and Egg White Breakfast Burrito with Sun-dried Tomatoes
Serves 2 |
Flavorful, hearty and wholesome.
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Ingredients:
| 4 eggs |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 teaspoons olive oil |
| 1/4 cup sun-dried tomatoes in oil, drained and chopped |
| 1 cup packed fresh spinach leaves |
| 2 flour tortillas, 8-inch or larger |
| 1/4 cup crumbled feta cheese |
Directions:
- Crack the eggs into a bowl. Season with a pinch of salt and pepper. Whisk until blended.
- Drizzle the oil in a medium pan. Bring to medium-low heat. Add the chopped sun-dried tomatoes to the pan. Cook and stir for 30 seconds.
- Pour the eggs into the pan and stir in small circles with a spatula around the pan, without stopping for 30 seconds. Then add the spinach and stir together for 30 seconds. When the eggs are softly set remove the pan from the heat.
- Lay the tortillas flat. Spoon half of the egg and spinach mixture in the center of each tortilla and sprinkle the feta.
- Fold the ends of the tortillas over the filling and tightly roll up the burrito. Enjoy!
| Main Ingredient: | Tortilla, Egg |
| Cooking Method: | Stovetop |
| Course: | Breakfast |
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