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Veggie Breakfast Burrito
Courtesy of Mission Foods
Servings: 6
Prep Time: 15 Min. Cook Time: 5 Min. What you need:
(click + to add ingredients to your shopping list)
+ 6 each Mission® Carb Balance Medium Soft Taco Tortillas
+ 16 oz. egg whites + 16 oz. hash brown potatoes, packaged + 10 oz. spinach, fresh + 12 oz. mozzarella cheese, shredded + as needed salt and black pepper What to do:
1. In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
2. In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste. 3. To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350° F oven for 5 minutes and serve. Hint: Try different toppings to create your own! Avocados, mango salsa, grilled tofu or hot sauce can all be added. Nutritional information:
Calories: 310; Cholesterol: 10mg; Total Carbs: 34g; Fiber: 15g; Sugar: 3g; Protein: 31g; Sodium: 980mg;
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