Ingredients
- 4 large flour tortillas (or gluten-free tortillas)
- 6 large eggs
- 1/2 cup milk (or plant-based milk)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 1/2 cup spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Salsa (for serving)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Whisk the Eggs – In a bowl, whisk together eggs, milk, ground cumin, salt, and pepper.
- Sauté the Veggies – Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking for 3-4 minutes until softened.
- Add Spinach – Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
- Cook the Eggs – Pour the egg mixture into the skillet and scramble with the vegetables. Cook for 4-5 minutes until fully set.
- Cool & Assemble – Let the scrambled egg mixture cool slightly. Lay out tortillas and divide the filling evenly. Sprinkle with shredded cheese.
- Wrap the Burritos – Roll up each tortilla tightly, folding in the sides to secure the filling.
- Freeze for Later – If prepping for the freezer, wrap each burrito individually in plastic wrap or foil and store in a freezer bag.
- Reheat When Ready –
- Microwave: Heat unwrapped for 1-2 minutes until hot.
- Oven: Wrap in foil and bake at 350°F (175°C) for 10-15 minutes.
- Stovetop: Warm in a dry skillet over medium-low heat until heated through.
- Serve & Enjoy – Pair with salsa and fresh cilantro for extra flavor.
Notes
- Storage: Wrap burritos individually and store them in a freezer bag for up to 3 months.
- Reheating Options:
- Microwave: 1-2 minutes until hot.
- Oven: Bake at 350°F (175°C) for 10-15 minutes.
- Stovetop: Heat in a dry skillet over medium-low heat.
- Air Fryer: 350°F (175°C) for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
