Since moving to Texas, I’ve fallen in love with the breakfast taco and all of its many possibilities. But these Best Breakfast Burritos by ever-entertaining TK member Bev Weidner caught my eye because of the beautiful mound of spinach on top. That is not something I’ve tried before and I decided it was time. But what is great about these is that they are really your canvas to throw on whatever you love—that’s what makes them delicious.
You will need: olive oil, spinach, egg, tortilla, shredded cheese, hot sauce, salt and pepper, and cilantro or other herbs to garnish. (Plus I added a little something extra that you’ll see later, because I couldn’t help it. That’s just how it goes with these.)
Sprinkle some cheese on a tortilla and pop it in the microwave for about 10 seconds.
Meanwhile, heat the oil in a skillet over medium heat and let the spinach wilt for about 1-2 minutes. Give it a little sprinkle of salt and pepper as you do.
Place it in a nice pile onto your warm tortilla.
Then, remove the pan from the heat and crack your egg into it.
I like this method because if the pan is cool enough, you can scramble it without having to whisk it in a bowl first. No extra dirty dishes!
Add the cooked egg to your warm tortilla.
Then, because I couldn’t help myself, I added avocado. Because I need to. But you can do what moves you.
Sprinkle on your favorite hot sauce!
And dig in.
I overstuffed it, I know. But that’s what napkins are for.
Have 2 minutes in the morning? Make your face AND your belly happy with this one.
Heat oil in a medium skillet over medium-high. Add spinach to wilt, 2 minutes, if that. Remove spinach from the pan.
Add egg to the skillet, season with salt and pepper, mix to combine, put it back on the heat and scramble for maybe a minute.
In the microwave (hahaha!) melt the cheese on the tortilla for 30 seconds.
Top the tortilla with spinach, egg, a dollop of hot sauce and the cilantro garnish.
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cups Baby Spinach
- 1 whole Egg
- 1 whole Whole Wheat Tortilla
- ¼ cups Shredded Aged Cheddar
- 1 Tablespoon Hot Sauce
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 1 Tablespoon Fresh Cilantro For Garnish
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.