Ingredients:
Whole grain tortillas 10 inch minimum is best!
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10 cups fresh spinach, sprinkle garlic salt
1/3 jar roasted red peppers
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3/4 cup whipped cream cheese
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2 cups liquid egg whites
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3/4 cup crumbled feta
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6 tbsp sun dried tomatoes
Directions:
1. Pull tortillas out of the fridge for 15 minutes before you start, or microwave them for 10 seconds each (otherwise whole grain tortillas tend to break when rolling them up.)Â
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2. Saute 10 cups of fresh spinach sprinkled with garlic salt in a greased medium in a nonstick pan until wilted.
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3. In a small skillet sprayed with cooking spray, cook 1/3 cup egg whites at a time making thin omelets.
4. Spread 2 tablespoons of cream cheese across each tortilla. Assemble your burritos, add to the center of each tortilla: 1/6 of spinach mixture, 1 tablespoon chopped roasted red peppers, 1 mini egg white omelet, 2 tablespoons feta cheese, and 1 tbsp sun dried tomato. One trick I found that worked well was to place the omelet in the center, all the other ingredients in it, then fold it over before rolling the burrito.Â
5. Roll your burritos & ENJOY!
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