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📋 Mediterranean Breakfast Burrito Recipe
These easy and healthy vegetarian breakfast burritos are full of protein, Mediterranean flavors, make- ahead, freezable and a great brunch or breakfast potluck idea! They are also Weight Watchers friendly.
Course
Breakfast
Cuisine
Greek, Mediterranean, Mexican
Keyword
breakfast burrito, healthy, mediterranean, vegetarian
Special Diet
Vegetarian
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
burritos
Calories
252
kcal
Author
Terri Gilson
Ingredients
6
tortillas
whole 10 inch - I use sun-dried tomato
9
eggs
whole
2
cups
baby spinach
washed and dried
3
tablespoon
black olives
sliced
3
tablespoon
sun-dried tomatoes
chopped
½
cup
feta cheese
I use light/low-fat feta
¾
cup
refried beans
canned
Garnish: salsa (optional)
salsa or hot sauce
sour cream
US Customary
-
Metric
Instructions
Spray large frying pan with non- stick spray. Scramble eggs and toss for about 5 minutes over medium heat, or until eggs are no longer liquid.
Add spinach, black olives, sun-dried tomatoes and continue to stir/toss until no longer wet. Add feta cheese and cover until cheese is melted.
Add 2 tablespoon of refried beans to each tortilla. Top with egg mixture, dividing evenly between all burritos. Wrap as shown in video.
Grill on panini press (this is what I use but you don't have to have one) or in frying pan until lightly browned.
Serve hot with fresh salsa. hot sauce, sour cream and fruit (optional)
Garnish with kiwi flowers, if desired (video in NOTES)
FREEZING:
wait until cooled, then wrap as directed in video
If you are reheating: Heat in microwave (in parchment paper) for about 2 minutes. Serve hot.
Nutrition
Serving:
1
burrito
|
Calories:
252
kcal
|
Carbohydrates:
21
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
256
mg
|
Sodium:
687
mg
|
Potassium:
286
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1410
IU
|
Vitamin C:
3.8
mg
|
Calcium:
155
mg
|
Iron:
3
mg