Description
A delicious and nutritious breakfast option featuring eggs, spinach, and a savory peanut butter sauce wrapped in whole wheat tortillas.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk (dairy or plant-based)
- 1 tablespoon unsalted butter
- 2 cups fresh baby spinach
- 1 small red bell pepper, diced (optional)
- 2 large whole wheat tortillas
- 2 tablespoons natural peanut butter
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon warm water (to thin peanut butter, if needed)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Heat a non-stick skillet over medium heat. Add butter and allow to melt. Add the diced bell pepper (if using) and sauté for 2 minutes until slightly softened. Add spinach and cook, stirring, until wilted (about 1 minute).
- Pour in the egg mixture. Gently scramble until eggs are just set but still soft. Remove from heat.
- In a separate small bowl, mix peanut butter with honey and warm water until smooth and drizzle-able.
- Warm tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.
- Divide the scrambled egg and spinach mixture evenly between the tortillas. Drizzle each with the peanut butter sauce. Roll up each tortilla tightly, tucking in the sides to form a burrito. Slice in half and serve warm.
Notes
- Feel free to add other vegetables or protein sources according to your preference.
- This recipe can be easily doubled for meal prep.
- Adjust the honey sweetness based on your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 300mg