Spinach, Egg, Potato Breakfast Burrito

Serves 4

Prep & Cooking Time- 25 mins

Ingredients:

2 tbsp olive oil

2 potatoes, diced

6 eggs

milk

salt to taste

pepper to taste

1/8 cup butter

1/2 cup spinach leaves

4 flour tortillas

3 tsp chopped parsley

1 cup grated cheddar cheese

Directions:

1. Heat oil in skillet, add potatoes & cook, stirring occasionally until golden brown and  tender.  Remove from heat & set aside.

2. Crack eggs into another pan & add 2 tbsp milk, butter, spinach, & salt to taste.

3. Cook over medium heat, continually whisking until eggs are scrambled. Season to taste with pepper.

4. Place a few spinach leaves on each tortilla.

5. Spoon a layer of potatoes and scrambled eggs down center of each tortilla. Sprinkle with parsley.

6. Top with cheese, fold over edges of tortillas & roll up.

Crispy Honey Brussels Sprouts

Preheat oven to 425°. Coat baking sheet with non-stick oil, or use baking stone.

In a large bowl, toss Brussels sprouts with 2 tablespoons of olive oil, salt and pepper to coat thoroughly.

Transfer the Brussels sprouts to baking sheet and roast until tender and crispy, about 20 minutes.

Place Brussels sprouts back in bowl. Add remaining 1 tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Serve warm.

Makes 4 servings. Serving size 0.25 recipe.

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Nutritional Breakdown (per serving):

Calories 183, Fat 11 grams [Saturated Fat 1.5 g, Trans Fat 0 g, Monounsaturated Fat 8.25 g, Polyunsaturated Fat 0.75 g], Protein 5.7 grams, Sodium 254 mgs, Carbohydrates 19 grams, Fiber 6.5 grams

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