Spinach, Egg, and Cheese Breakfast Burritos

Ingredients (8 servings)

• 12 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon olive oil
• 12 oz (340 g) frozen spinach, thawed and drained (1 package)
• 1 cup cheddar cheese, divided
• 8 whole wheat 8" tortillas - here are some non-UPF ones available from Tesco, Sainsburys and Waitrose

Method

1. Beat the eggs, milk, salt, and pepper together.

2. Melt the olive oil in a medium skillet over medium heat

3. Pour in the egg mixture and gently stir until the eggs are almost set, turn of the heat, and toss the spinach into the scrambled eggs.

4. Lay out all eight tortillas, scoop around a 1/2 cup of the scrambled egg mixture and 2 Tablespoons of cheddar cheese onto each of the tortillas, and roll them up into a burrito.

5. Heat up a large skillet over medium heat and place the burritos crease down for 5 -10 minutes until they get a little brown, then flip them and brown the other side.

6. Refrigerate for up to four days or freeze for up to four months.

7. Reheat by popping them in the toaster or microwave for a few minutes.

Recipe adapted from: https://thehungrywaitress.com/spinach-egg-and-cheese-breakfast-burritos/