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Breakfast recipe · from the recipe book

Spinach Feta Egg Breakfast Burritos

Soft scrambled eggs with wilted spinach, salty feta and sweet red pepper, wrapped in warm flour tortillas with a tangy lime yogurt sauce.

Spinach Feta Egg Breakfast Burritos

Ingredients

  • 8 large400 gEggsbeaten
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 1 medium119 gRed bell pepperdiced
  • 3 medium45 gGreen onionsthinly sliced
  • 4 tortillas196 gFlour tortillas, 8-inch
  • 2¼ tsp10 gOlive oil
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ¼ tsp1 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ½ cup sprigs5 gFresh dillchopped

Steps

  1. Make the sauce first: stir the Greek yogurt, lime juice, garlic powder and dill in a small bowl; set aside.
  2. Beat the eggs with the black pepper in a bowl. Prep the bell pepper, green onion and spinach.
  3. Heat a large skillet over medium heat and warm the tortillas one at a time, about 20 seconds per side; wrap them in a towel to keep soft.
  4. Add the olive oil to the skillet and cook the bell pepper and half of the green onion for 4 minutes until softened.
  5. Add the spinach and stir until wilted, about 1 minute.
  6. Pour in the eggs and stir gently until softly set and cooked to 160°F (71°C), 3 to 4 minutes. Remove from heat and fold in the feta.
  7. Lay out the tortillas, spoon the egg filling down the center of each, top with the yogurt lime sauce and the remaining half of the green onion.
  8. Fold in the sides and roll up burrito style. Return seam side down to the hot skillet for 1 minute to seal, then serve.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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