6 Servings
Nutrition Per Serve
292 Calories
21.9g Protein
16.6g Carbs
What you'll need
- 12 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 teaspoons extra virgin olive oil
- 1 tablespoon jalapeño pepper (seeded and finely chopped)
- 1/2 teaspoon paprika
- 2 cups baby spinach
- 6 wraps of your choice (we recommend a low carb high protein wrap for added protein in the burrito)
- 1/2 cup shredded tasty cheese
The easy bit
- Whisk eggs, salt, and pepper in a large bowl.
- Heat oil in a large nonstick pan over medium-low heat. Add jalapeño and paprika and stir frequently until fragrant.
- Add in the spinach and cook until wilted.
- Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set.
- To assemble the burritos, place each wrap on a sheet of foil. Add 1/2 cup of the scrambled eggs mixture to the bottom half of the tortilla. Then add 1/6 of the shredded cheese.
- Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.
- To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes.