Mediterranean Breakfast Burrito

Ingredients

• 6 cups fresh Spinach
• 12 large eggs
• 3/4 cup heavy cream
• 8 tortillas get the carb balance version for 6g net
• 1/2 upsun-dried tomatoes
• 1 cup Feta cheese
• Aluminum Foil

Instructions

1. Instructions
2. Heat the pan: spray a skillet with non-stick spray and turn to medium-high heat.
3. Add: spinach to the pan and cook for 2-3 minutes or until wilted. Transfer to a plate to cool when done.
4. Crack: eggs into a very large bowl and whisk with heavy cream until blended. Add some dashes of salt and pepper if you’d like!
5. Spray : the same pan with another coat of nonstick spray.
6. Pour: enough eggs into fill the pan without pouring it too thickly. If you have a large 13-inch skillet, this will be about 12 eggs. Cook the scrambled eggs in batches until done. Stir the eggs continuously for 3-5 minutes or until cooked to your desired level. Transfer to plate and let cool.
7. Cut: one 8x8 inch square per burrito out of aluminum foil or parchment paper.
8. Mix: if you’re only making this burrito and not meal prepping other flavors at the same time then you can mix the sun-dried tomatoes, feta, spinach, and eggs altogether. Make sure everything cools before adding to the tortillas so they won’t get soggy.
9. Roll burritos: lay out all the tortillas on the foil squares. Evenly distribute the egg mixture across each burrito. If you’re making multiple types of breakfast burritos and you didn’t mix the eggs with all the other ingredients, then add 2 tablespoons of feta cheese and 1 tablespoon of sun-dried tomatoes to each burrito. Evenly distribute the eggs and spinach across the burritos. Roll the burritos then wrap with foil or parchment paper.
10. Freeze: add burritos to a gallon size bag and freeze for up to 3 months. Reheat in the microwave for 1 minute, then flip it over and heat for another minute. Heat for another 2 minutes if necessary.