Description
This quick and easy Five Minute Breakfast Burrito is the perfect nutritious start to your day. Packed with fluffy scrambled eggs, fresh baby spinach, tangy salsa, and melted cheddar cheese wrapped in a warm flour tortilla, it offers a delicious and customizable breakfast option that can be tailored to your dietary preferences.
Ingredients
Scale
Egg Mixture
- 2 large eggs, lightly beaten
- ¼ cup baby spinach
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
Additional Ingredients
- 1 tablespoon salsa
- 2 tablespoons shredded cheddar cheese
- 1 large flour tortilla or other large wrap
- Olive oil, for cooking
Instructions
- Prepare the egg mixture: In a small bowl, whisk together the eggs, baby spinach, coarse kosher salt, and freshly ground black pepper until well combined.
- Cook the eggs: Heat a small amount of olive oil in a small, non-stick skillet over medium heat. Once warm, pour in the egg mixture and cook while stirring continuously until the eggs are soft, fully cooked, and the spinach is wilted, about 2 minutes. Remove from heat and stir in the salsa evenly.
- Prepare the tortilla: Evenly spread shredded cheddar cheese onto the center of the large flour tortilla, leaving a few inches of space around the edges.
- Melt the cheese: Microwave the tortilla with the cheese for 30 seconds or until the cheese just begins to melt, enhancing the burrito’s flavor and helping it stick together.
- Assemble the burrito: Place the cooked egg mixture along the middle of the tortilla on top of the melted cheese.
- Wrap the burrito: Fold up the bottom edge of the tortilla over the eggs, then fold in the sides, and tightly roll it up from the bottom to enclose the filling completely.
Notes
- Customize your burrito by adjusting the number of eggs from 1 to 4 depending on your hunger and tortilla size.
- Swap salsa for other condiments such as hot sauce, harissa, sambal oelek, or pesto to change the flavor profile.
- Replace spinach with other leafy greens like kale for variety and added nutrition.
- Use a gluten-free wrap to make this burrito suitable for gluten-free diets.
- For a vegan version, substitute vegan cheese and use scrambled tofu instead of eggs.
- Add textures and flavors by including crispy potatoes, home fries, avocado slices, or roasted vegetables.
Nutrition
- Serving Size: 1 burrito
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 370 mg
