Recipe courtesy of Mission
Recipe courtesy of Mission
Watch how to make this recipe.
Vegetarian Breakfast Burrito
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- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 50 mg
- Sodium
- 651 mg
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 50 mg
- Sodium
- 651 mg
Ingredients
Directions
- 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.
Cook’s Note
Try different toppings to create your own! Avocadoes, mango salsa, grilled tofu or hot sauce can all be added.
