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2 servings
Ingredients:
• 2 cups baby spinach, loosely chopped• 2 tsp balsamic vinegar
• ½ cup diced bell pepper
• Cooking spray
• 2 eggs
• 4 egg whites
• 2 Tbsp whole flax seeds
• ¼ cup fresh chopped cilantro
• 1 clove garlic, minced
• 1 jalapeno pepper, diced
• 1/8 tsp pepper
• 1 Tbsp chopped red onion
• 1/8 tsp salt
• 4 oz shredded reduced-fat pepper jack cheese
• 1 cup diced tomatoes
Directions:
1. In a small bowl, whisk together the eggs, egg whites, and flax seeds.
2. To make the tortillas, eat a small skillet over medium high heat, and lightly grease with cooking spray. Pour half of the egg mixture into the skillet, and swirl to evenly distribute the eggs on the surface, forming a thin, tortilla- or crepe-like shape. Cook for a couple of minutes until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to make sure eggs are no longer runny. Gently loosen the tortilla from the surface with a spatula, and carefully flip. Continue to cook until eggs are fully set. Repeat with the other half of the tortilla mixture. Set tortillas aside when finished.
3. Lightly grease the same skillet, and sauté the spinach 2 to 3 minutes, or until wilted, over low to medium high heat. When done, remove from heat and set aside.
4. To make the salsa, cmbine the tomatoes, peppers, onion, garlic, vinegar, salt, pepper, and cilantro in a medium-sized mixing bowl.
5. Place tortilla on a large plate. Add half of the spinach, cheese, and salsa to the middle, and then roll into a burrito. Serve immediately.
Tip: To secure the shape of your burrito, wrap aluminum foil around the bottom half of the tortilla after stuffing.
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