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Spinach Feta Breakfast Burritos

Ingredients

• PREP 5mins COOK 10mins TOTAL 15mins
• Packed with scrambled eggs, sun-dried tomatoes, spinach, and feta cheese, these healthier breakfast burritos are the perfect hand-held breakfast. These can be made ahead of time and can be kept in the freezer for a quick breakfast another day.
• Makes 2 burritos
• YOU WILL NEED
• 2 teaspoons olive oil or butter
• 1/4 cup (70 grams) sun-dried tomatoes, packed in oil, drained and chopped
• 1 cup packed fresh spinach leaves
• 4 large eggs, see notes for substituting egg white
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 large flour tortillas (8-inches or larger in diameter)
• Salt and fresh ground black pepper
• DIRECTIONS
• MAKE FILLING
• Warm oil or melt the butter in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook until warmed through and fragrant, about 30 seconds.
• Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
• Pour the eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
• Add the spinach leaves, and then change from making circles to making long sweeps across the pan until you see larger, creamy curds and the spinach starts to turn bright green and wilts; about 20 seconds.
• When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and assemble burritos.
• ASSEMBLE BURRITOS
• Place tortillas down onto a flat work surface. Spoon half of the egg and spinach mixture down the center of each tortilla. Divide the cheese between each burrito and scatter it on top of the egg.
• Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
• MAKE AHEAD BURRITOS
• Wrap and refrigerate up to 3 days or tightly wrap each burrito individually in foil, and then place into a resealable freezer bag or container. Freeze up to 3 months.
• To reheat frozen burritos, unwrap the burrito, place onto a microwavable plate, cover with a paper towel and microwave for one minute, flip and microwave another 1 to 2 minutes or until the center is hot. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.
• TOASTED BURRITOS
• Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
• ADAM AND JOANNE'S TIPS
• Use eggs whites only: Use 6 egg whites or a generous 1/2 cup of egg whites. Using egg whites reduces the calories per burrito to 307 and the total fat to 13.6g.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
• If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
• NUTRITION PER SERVING: Serving Size 1 Burrito / Calories 399 / Total Fat 22.9g / Saturated Fat 6.8g / Cholesterol 384.6mg / Sodium 839.3mg / Carbohydrate 29.2g / Dietary Fiber 2.3g / Total Sugars 2.3g / Protein 19.6g
• AUTHOR: Adam and Joanne Gallagher
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• 5 comments… LEAVE A COMMENT
• brian April 14, 2021, 12:02 am
• it was pretty good i loved the eggs but I think it needed a lot more seasoning but good recipe overall
• REPLY
• Debbie Burdick November 8, 2019, 1:53 pm
• I can’t wait to see what recipes, I love to cook.I won’t ask what you have , Baking is my passion. Thank you, Debbie
• REPLY
• Nancy Brizzi October 26, 2019, 2:29 pm
• Delicious and super quick and easy. My husband loved them.
• REPLY
• Sonja October 26, 2019, 2:25 pm
• My husband just loved these burritos. Thanks for the recipe. I found you about 3 weeks ago, I made your awesome, incredible, super, absolute delicious blueberry muffins. I love the tip about 1-2 tablespoons of water in each cup for uniform baking. Yahoo! I always make a double batch because “8 is not enough!” In this time, I have baked those yummy muffins 5 times. My husband’s co-workers scream and yell for them. One day he forgot the 2 containers with 24 of them. He called me at his break and said: “Come right away and bring those muffins, as they have been in a bad mood because since I forgot them”! The moment I arrived to put in his car, the boss yelled to say I had arrived, and get them fast so we will all take lunch now.
• REPLY
• Judy October 23, 2019, 6:27 pm
• Your recipes look great, seam healthy and I can’t wait to see many more
• REPLY
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