Mediterranean Breakfast Burrito
This easy, meatless, healthy breakfast burrito is full of protein, mediterranean flavours, make- ahead, freezable and a great brunch or breakfast potluck idea!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 6 tortillas (whole 10 inch - i use sun-dried tomato)
- 9 eggs (whole)
- 2 cups baby spinach (washed and dried)
- 3 tbsp black olives (sliced)
- 3 tbsp sun-dried tomatoes (chopped)
- 1/2 cup feta cheese (i use light/low-fat feta)
- 3/4 cup refried beans (canned)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 burrito (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Spray medium frying pan with non- stick spray. Scramble eggs and toss for about 5 minutes, or until eggs are no longer liquid. Add spinach, black olives, sun-dried tomatoes and continue to stir/toss until no longer wet. Add feta cheese and cover until cheese is melted. Add 2 tbsp of refried beans to each tortilla. Top with egg mixture, dividing evenly between all burritos. Wrap as shown in video. Grill on panini press (this is what I use) or in frying pan until lightly browned. Serve hot with salsa and fruit (optional) If freezing: wait until cooled, then wrap as directed in video. If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot.
