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.