Egg & Spinach Burrito

A crisp burrito is great anytime of the day and there’s so much flexibility within the recipe to customize for all the different preferences in a family. Breakfast for dinner is a great time to flex with this recipe.

This makes four large burritos.

INGREDIENTS

• 4 whole wheat or white tortilla wraps
• 4 eggs
• 1/4 c. milk
• 2 tbsp. finely chopped Jalapeno pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 c. shredded cheese of choice (Monterey Jack with Jalapeño is a winner!)
• 1 ripe avocado
• 2 c. baby spinach, stems trimmed off
• 1/2 c. corn
• zest from 1 lime
• 1 c. sour cream
• avocado oil

INSTRUCTIONS

1. Mix the sour cream with the lime zest and set aside.
2. Combine the eggs, the milk and the pepper. Whisk this mixture vigorously. Add in the salt and pepper and pour this mixture into a preheated skillet over medium temperature.
3. Cook the egg without stirring until the bottom is golden brown and then flip and cook the other side. Once done, slide onto cutting board. Cut into two-inch strips.
4. Lay out the four wraps and start assembling the burritos. Spread either salsa or mashed avocado (or both) in the middle of the wrap. Next add 1-2 egg strips, a layer of cheese, a sprinkling of corn and 1/4 cup of the spinach. 
5. Fold the right side of the wrap over, next fold in the top and bottom flaps and finish by folding over the left side. Turn the burrito over seam side down and finish preparing the other wraps.
6. Heat a skillet over medium heat. Brush the all the sides of the burrito with avocado oil and pop them into the prepared pan. Flip when golden in colour and fry the other side. 

Tip: If the burrito wants to open, just rest a heavy bowl on top of it while frying.

Serve warm with zesty sour cream and salsa.