Egg Spinach Burritos

January 26, 2015

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Spinach (may sub with Kale)

Tomato (may sub with red peppers)



Low fat Mozzy cheese



2 cups  baby spinach

1 tomato

6 large eggs, lightly beaten

1⁄4 tsp pepper

1 cup shredded low fat Mozzerella cheese

4 (10-inch) spinach wraps or tortillas



Heat a large skillet with cooking spray over medium heat. Sauté spinach and tomatoes 2 to 3 minutes or until spinach wilts. Whisk together eggs and pepper. Add eggs to skillet; cook, without stirring, until eggs begin to set on bottom. Sprinkle cheese over eggs. Cook, stirring constantly, until eggs are thickened and set. Heat tortillas. Spoon egg mixture evenly onto tortillas; roll up.

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