½ teaspoon olive oil
6 cups spinach, washed and chopped (10 oz. bag)
3 Roma tomatoes, washed, seeded, and diced
4 eggs
4 egg whites
2 Tablespoons nonfat milk
2 teaspoons smoked paprika
½ teaspoon pepper
1 avocado, washed, peeled, pitted, and sliced
½ cup feta cheese (optional)
8 whole wheat tortilla wraps (gluten-free for a celiac-friendly option)
Wash hands with soap and water. In a small bowl, combine eggs, milk, paprika, and pepper. Set aside.
Over medium heat, add oil to a deep skillet, chopped up spinach and tomatoes. Sauté until spinach is wilted.
Add egg mixture to the pan and cook until the internal temperature reaches 160°F on the food thermometer.
Divide the mixture between eight tortillas. Top each with cheese and avocado.
Fold burrito style. Drizzle with hot sauce or salsa if desired. Enjoy!
Store in an airtight container and refrigerate for up to three days.
Nutrition Facts (per burrito without cheese):
Calories: 210
Fat: 9 g
Saturated Fat: 3 g
Sodium: 350 mg
Carbohydrates: 23 g
Added Sugar: 1 g
Dietary Fiber: 2 g
Protein: 10 g