Vegetarian Breakfast Burrito
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 343, total fat 15 G., saturated fats 9 G., proteins 25 G., carbohydrates 28 G., fiber 4 G., cholesterol 50 mg, sodium 651 mg, sugar 2 G.
Calories 343, total fat 15 G., saturated fats 9 G., proteins 25 G., carbohydrates 28 G., fiber 4 G., cholesterol 50 mg, sodium 651 mg, sugar 2 G.
This vegetarian burrito, rich in protein and fiber, is perfect for a filling breakfast that will keep you going for a long time. Fried potatoes, egg, spinach, and plenty of gooey mozzarella make for a delicious and filling breakfast. Try different burrito fillings. You can add avocado, mango salsa, grilled tofu, or hot sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 soft taco tortillas
- 450 g egg whites
- 450 g grated potatoes for frying (harsh browns), tightly packed
- 280 g fresh spinach
- 340 gr. grated mozzarella
- Salt and ground black pepper to taste
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Recipes with similar ingredients: potato, spinach, eggs, tacos, mozzarella cheese
Cooking the dish according to the recipe:
- In a large skillet over medium heat, sauté the potatoes until tender. Add the fresh spinach to the pan toward the end of cooking and stir gently. Cook until the spinach wilts.
- In a non-stick skillet over medium heat, whisk together the egg whites, salt, and black pepper to taste.
- To serve, lay the tortillas out on a work surface. Sprinkle each with about 60g of mozzarella, then spoon in the egg whites and potato-spinach mixture, distributing it evenly between each tortilla.
- Roll into a burrito-style roll and microwave for 30 seconds at a time, or for a crispier crust, bake in the oven at 350°F (175°C) for 5 minutes and serve.
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