Green Chile Egg and Spinach Breakfast Burritos

Steps

1. Make the avocado sauce first: mash the avocado in a bowl with the Greek yogurt, lime juice, cilantro, garlic and half of the salt until smooth and creamy. Set aside.
2. In a second bowl, whisk the egg with the egg white, cumin, black pepper and the remaining half of the salt.
3. Warm a large nonstick skillet over medium heat and toast each flour tortilla about 30 seconds per side until soft and pliable; stack them under a clean towel.
4. Add the olive oil to the same skillet. Cook the green onion for 1 minute, then add the spinach and green chiles and stir until the spinach wilts, about 2 minutes.
5. Lower the heat to medium-low, pour in the egg mixture and stir gently until softly set with no liquid egg left, 3 to 4 minutes, until the eggs reach 160°F (71°C). Take the pan off the heat and fold in the queso fresco.
6. Lay out the warm tortillas, spread a quarter of the avocado sauce down the center of each, then top with a quarter of the egg filling.
7. Fold in the sides, roll each burrito up tightly, and return them seam-side down to the skillet over medium heat for 1 to 2 minutes per side to crisp. Serve warm.