By Brittanie Peterson
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the sautéed spinach and stir for 1 minute to warm it up.
Take the large flour tortilla and place it on a flat surface. Sprinkle the cheddar cheese evenly over the tortilla.
Evenly spread the scrambled eggs over the cheese on the tortilla.
Add the warmed sautéed spinach on top of the eggs in the tortilla.
If using, slice the avocado and place it on top of the spinach. Add a pinch of salt and pepper to taste.
Add 2 tablespoons of salsa on top of the avocado.
Carefully roll up the tortilla, tucking in the sides as you go to form a burrito.
Place the burrito back onto the skillet seam-side down and cook for about 2 minutes on each side until the tortilla is golden brown and the cheese is melted.
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This American-Mexican Breakfast Vegetarian recipe is ready in 15 minutes and features large flour tortilla, scrambled eggs, sautéed spinach and other delicious ingredients. Contains 450 calories total.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the sautéed spinach and stir for 1 minute to warm it up.
Take the large flour tortilla and place it on a flat surface. Sprinkle the cheddar cheese evenly over the tortilla.
Evenly spread the scrambled eggs over the cheese on the tortilla.
Add the warmed sautéed spinach on top of the eggs in the tortilla.
If using, slice the avocado and place it on top of the spinach. Add a pinch of salt and pepper to taste.
Add 2 tablespoons of salsa on top of the avocado.
Carefully roll up the tortilla, tucking in the sides as you go to form a burrito.
Place the burrito back onto the skillet seam-side down and cook for about 2 minutes on each side until the tortilla is golden brown and the cheese is melted.
Calories per Serving: 450
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