Loaded Egg Burritos
Recipe type: Breakfast
  • 1 whole wheat tortilla or gluten-free tortilla
  • 2 eggs
  • ΒΌ cup shredded potatoes or hash browns
  • 1 tbsp white onion, diced
  • 1 tbsp green bell pepper, diced
  • 1 tbsp tomato, diced
  • 2 tbsp part-skim shredded mozzarella cheese
  • 1 tbsp spinach leaves, chopped
  • 1 tsp olive oil, for grilling
  • Sea salt and pepper, to taste
  • Optional: pico de gallo or hot sauce, for topping
  1. Line a large skillet with 1 tsp olive oil over medium heat.
  2. Add sea salt, onions, bell peppers and potatoes and cook until potatoes are golden brown, about 15-20 minutes.
  3. Once potatoes are cooked, add eggs and spinach, stirring until eggs are cooked.
  4. Spread the egg mixture onto the tortillas, layer with cheese and pico de gallo (or sauce of choice), season with sea salt and pepper, then roll the burrito by folding the ends of the tortilla up.
  5. Place the burrito on the skillet seam side down and cook until golden brown, then flip and cook the remaining side.
Nutrition Information
Serving size: 1 burrito Calories: 390 Fat: 16g Carbohydrates: 35g Sugar: 1g Sodium: 340mg Fiber: 2g Protein: 21g
Recipe by The Skinny Chick's Cookbook at https://theskinnychickscookbook.com/hash-brown-egg-burrito/