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Veggie Breakfast Burrito

Veggie Breakfast Burrito
Course: Breakfast
MyPlate: Dairy, Grains, Meat/Protein, Vegetables
Diet: Vegetarian
Type: Recipes
Allergen: Eggs, Milk, Wheat
Source: Dash of Aloha
Servings: 6

Ingredients

  • 1 ½ cups Tomato, raw, diced
  • 3 cups Spinach, raw, diced
  • 3 tbsp Green onion, raw, diced
  • 3 tbsp Butter, unsalted
  • 6 Eggs, large, scrambled
  • ¼ cup + 2 tbsp Cheese, cheddar
  • 6 100% Whole wheat tortilla, 6"

Instructions

  • Lay out your tortillas and top with cheese and diced tomato.
  • Then, wash and dice spinach and green onion. Saute in a pan with oil until tender.
  • Meanwhile, crack and scramble eggs then season with salt and pepper. Add to pan and continue to cook with veggies until eggs are light golden in color.
  • Top tortilla, cheese, and tomato with measured egg scramble. Fold in the sides of the tortilla and roll into a burrito. Serve warm.
Nutrition Facts
Veggie Breakfast Burrito
Serving Size
 
158 g
Amount per Serving
Calories
270
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
195
mg
65
%
Sodium
 
530
mg
23
%
Potassium
 
168
mg
5
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Protein
 
11
g
22
%
Calcium
 
118
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.