Updated: Sep 5
TOTAL TIME: 20 MINUTES
For the Tortillas
4 egg whites
2 Tbsp whole flax seeds
For the Filling
4 oz shredded reduced-fat pepper jack cheese
2 cups baby spinach, loosely chopped
For the Salsa
1 cup diced tomatoes
½ cup diced bell pepper
1 jalapeno pepper, diced
1 Tbsp chopped red onion
1 clove garlic, minced
2 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
¼ cup fresh chopped cilantro
In a small bowl, whisk together the ingredients for the tortilla.
Heat a small skillet over medium-high heat, and lightly grease with cooking spray. Pour half of the egg mixture into the skillet, and swirl to evenly distribute the eggs on the surface, forming a thin, tortilla- or crepe-like shape. Cook for a couple of minutes until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to make sure eggs are no longer runny. Gently loosen the tortilla from the surface with a spatula, and carefully flip. Continue to cook until eggs are fully set. Repeat with the other half of the tortilla mixture. Set tortillas aside when finished.
Lightly grease the same skillet, and sauté the spinach 2 to 3 minutes, or until wilted, over low to medium-high heat. When done, remove from heat and set aside.
Combine all of the salsa ingredients in a medium-sized mixing bowl.
Place tortilla on a large plate. Add half of the spinach, cheese, and salsa to the middle and roll them into a burrito. Serve immediately.
Tip: To secure the shape of your burrito, wrap aluminum foil around the bottom half of the tortilla after stuffing.
Nutrition Facts: 350 calories, 17g fat, 19g carbohydrate, 29g protein