Eggs

Jalapeño (deseeded and finely chopped)

Fresh spinach

Avocado, sliced

Mozzarella cheese, shredded

Olive oil

Tomato paste and cream cheese (mixed for spread)

Tortillas (for wrapping)

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Heat olive oil in a skillet over medium heat. Add chopped jalapeño and sauté briefly until fragrant.
Add fresh spinach to the skillet and cook until wilted. Remove and set aside.
Scramble eggs in the same skillet until cooked through, seasoning with salt and pepper.
Warm tortillas until pliable.
Spread tomato paste and cream cheese mixture evenly over each tortilla.
Layer scrambled eggs, sautéed spinach and jalapeño, sliced avocado, and shredded mozzarella cheese on the tortillas.
Roll tortillas tightly into burrito shapes, folding in sides.
Optional: Toast burritos in skillet 1-2 minutes per side to melt cheese and crisp outside.
Serve warm and enjoy.

Add black beans or quinoa for extra protein and fiber.

Swap mozzarella for feta or cheddar cheese.

Add diced tomatoes or bell peppers for more veggies.

Spice it up with hot sauce or chipotle seasoning.

Use whole wheat or gluten-free tortillas as preferred.

For leftovers, store tightly wrapped in fridge up to 2 days and reheat in skillet or microwave.