Serves 4
Prep Time 10 mins
Duration 20 mins
Ingredients
- 2 tablespoons olive oil, canola, vegetable, or grapeseed
- 0.5 white onion, diced
- 2 cloves garlic, minced
- 2 cups crimini mushrooms, chopped
- 4 cups loosely packed spinach, chopped
- 0.25 teaspoon salt
- 8 large eggs
- 3 tablespoons milk
- Salt and pepper, to taste
- Cooking spray
- 4 large whole wheat tortillas
- 0.25 cup goat's cheese, plus 2 tablespoons
Method
- Heat a large skillet over medium high heat and add oil to pan.
- Add the onion and garlic and cook for 2-3 minutes or until translucent.
- Add the mushrooms and cook until they are golden brown (about 3-4 minutes).
- Flip the mushrooms, so the other side can cook.
- Place the spinach in the pan and cook until it’s wilted or about 3-4 minutes.
- Season with salt and stir all the veggies together.
- Remove from heat and set aside.
- In a large bowl, whisk together eggs and milk.
- Season with salt and pepper to taste.
- Heat another large skillet over medium heat.
- Spray the skillet with cooking spray and add egg mixture.
- Cook for 4-5 minutes, stirring frequently, until the eggs have set.
- Remove from heat.
- Heat the tortillas in the microwave for 10 seconds (they are easier to roll when warm).
- Lay out the tortillas on four separate pieces of aluminum foil and spread one and a half tablespoon of goat cheese on each tortilla.
- Evenly distribute the roasted vegetables and scrambled eggs among the four tortillas.
- Roll each one up in the foil and place in a freezer bag.
- Freeze.
- When ready to eat from the freezer, unwrap the burritos from the foil. Place on a microwave safe dish and microwave on high for 1-2 minutes or until heated throughout.
Nutritional Value
(per serving)
Calories 385 kcal
Total Fat 0 gm
Saturated Fat 0 gm
Carbohydrates 0 gm
Fibre 0 gm
Protein 0 gm