A filling breakfast burrito with eggs, spinach, and a nutty peanut butter drizzle for morning energy.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tablespoons milk (dairy or plant-based)
03 - 1 tablespoon unsalted butter
→ Vegetables
04 - 2 cups fresh baby spinach
05 - 1 small red bell pepper, diced (optional)
→ Wrap
06 - 2 large whole wheat tortillas
→ Protein & Sauce
07 - 2 tablespoons natural peanut butter
08 - 1 tablespoon honey (optional, for sweetness)
09 - 1 tablespoon warm water (to thin peanut butter, if needed)
→ Seasonings
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
# Steps to Follow:
01 - In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
02 - Heat a non-stick skillet over medium heat. Add butter and allow to melt. Add the diced bell pepper (if using) and sauté for 2 minutes until slightly softened. Add spinach and cook, stirring, until wilted (about 1 minute).
03 - Pour in the egg mixture. Gently scramble until eggs are just set but still soft. Remove from heat.
04 - In a separate small bowl, mix peanut butter with honey and warm water until smooth and drizzle-able.
05 - Warm tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.
06 - Divide the scrambled egg and spinach mixture evenly between the tortillas. Drizzle each with the peanut butter sauce. Roll up each tortilla tightly, tucking in the sides to form a burrito. Slice in half and serve warm.
