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Breakfast recipe · from the recipe book

Spinach Feta Scrambled Egg Breakfast Burritos

Soft, fluffy eggs folded with wilted spinach, salty feta and tangy tomato salsa, wrapped in a warm, lightly crisped flour tortilla.

Spinach Feta Scrambled Egg Breakfast Burritos

Ingredients

  • 4 tortillas196 gFlour tortillas, 8-inch
  • 7 large350 gEggs
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 3 cups loosely packed90 gBaby spinachroughly chopped
  • 2 small300 gRed potatoescut into 1/2-inch dice
  • ½ cup chopped80 gYellow onionfinely diced
  • ⅔ cup160 gJarred salsa
  • 1½ tbsp20 gOlive oil
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Prep first: dice the red potatoes and onion, chop the spinach, and crumble the feta.
  2. In a bowl, whisk the eggs with the milk, oregano and black pepper; set aside.
  3. Heat half of the olive oil in a large nonstick skillet over medium heat. Add the potatoes and salt, cover, and cook 8 to 10 minutes, stirring now and then, until tender and browned.
  4. Add the onion to the potatoes and cook 3 minutes until soft. Add the spinach and stir until just wilted, about 1 minute.
  5. Push the vegetables to one side, add the remaining half of the olive oil, and pour in the egg mixture. Stir gently until softly set and cooked to 160°F (71°C), then fold in the vegetables and the feta. Move the filling to a plate.
  6. Wipe the skillet and warm each flour tortilla about 20 seconds per side until pliable.
  7. Divide the egg filling among the tortillas, spoon the salsa over each, fold in the sides and roll up tightly.
  8. Return the burritos to the hot skillet seam side down and toast 1 to 2 minutes per side until golden. Cut in half and 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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