It’’s the weekend and I try to go through the fridge to see what may be leftover from the week of meals. I can usually find some good extras to put with scrambled eggs to make a really great leftover burrito breakfast. Let’’s see…. what do we have this week? Some quinoa with peas and corn, a bit of fresh spinach, a little shredded cheese … it’’s starting to look good in here – I think I have enough for breakfast!
What you Need To Do:
- Wilt the spinach in the pan with about 1/4 tsp olive oil.
- In a bowl wisk 1 whole egg and 1 egg white – add a little salt and pepper
- Add eggs to pan with spinach – scramble until almost set
- Add quinoa and 1 tsp shredded cheese to eggs cook until eggs are set
- I used about 1/4 cup of the quinoa with corn and peas
- Heat whole wheat flour tortilla in microwave 10 secs
- Put scrambled eggs on tortilla and roll into a burrito
It made a little more than would fit in the burrito – I am not complaining 
and I have room in the fridge again!
