Spinach & Pepper Jack Breakfast Burrito

 

I felt a little adventurous today. I always stay away from making omelettes. I'm not sure why. Maybe I'm just afraid of completely burning the thing? 🤷 But not today! I got Gray to do it 😜

Gray made the egg tortillas while I complied all of the other ingredients and mixed them up. 

Let me tell you, he did a very good job! And this dish turned out really good! We quickly cleaned out plates.

It didn't roll up like a burrito very well but we flopped it over like a quesadilla and ate it with a fork. Yummy!

If you're following the program with me, this counts as 2 servings of 1 leaner, 3 greens, 1 healthy fat, and 3 condiments.

Here's what you need:

For the tortillas:

2 eggs
4 egg whites
2 T whole flaxseeds
Cooking spray

For the filling:

4 oz. shredded reduced fat pepper jack cheese
2 cups baby spinach, loosely chopped

For the salsa:

1 cup diced tomatoes
1/2 cup diced bell pepper
1 jalapeno pepper, diced
1 T chopped red onion
1 clove garlic, minced
2 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1/4 cup fresh chopped cilantro

Directions:

1. In a small bowl, whisk together the ingredients for the tortillas.
2. Heat a small skillet over medium high heat and lightly grease with cooking spray. Pour half of the egg mixture into the skillet, and swirl to evenly distribute the the eggs on the surface forming a thin tortilla or crepe like shape. Cook for a couple of minutes until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to make sure eggs are no longer runny. Gently loosen the tortilla from the surface with a spatula and carefully flip. Continue to cook until eggs are fully set. Repeat with the other half of the tortilla mixture. Set tortillas aside when finished. 
3. Lightly grease the same skillet and sauté the spinach 2-3 minutes, or until wilted over low to medium high heat. When done, remove from heat and set aside. 
4. Combine all of the salsa ingredients in a medium sized mixing bowl. 
5. Place tortilla on a large plate Add half the spinach, cheese, and salsa to the middle, and then roll into a burrito. Serve immediately. 
6. Enjoy!