Heat oil in a nonstick skillet over medium heat. Add onion and cook for 5 minutes, or until translucent.
The perfect breakfast burritos for meal prepping.
Servings and Ingredients
|2 tsp. Chosen Foods avocado oil|
|½ c. Hy-Vee Short Cuts chopped white onion|
|2 c. sliced baby bella mushrooms|
|2 c. firmly packed kale, shredded into bite-size pieces|
|5 Hy-Vee large eggs|
|½ c. skim milk|
|¼ tsp. black pepper|
|½ tsp. dried oregano|
|1 (4-oz.) container Soiree feta cheese crumble|
|1 ¼ c. Hy-Vee shredded reduced fat cheddar cheese, divided|
|5 Hy-Vee low-carb flour tortillas|
Things To Grab
- Nonstick large skillet
- Plastic wrap
- Freezer-friendly storage containers
Add mushrooms and cook for 3 minutes. Place kale in pan and cook until wilted, about 2 minutes.
Meanwhile, beat the eggs with milk, pepper, and oregano. Add the eggs to the pan and cook for 3 to 4 minutes, or until eggs are cooked through (160 degrees).
Fold in feta cheese and remove from heat and allow mixture to cool.
To assemble: Spread out ¾ cup of egg mixture onto tortilla. Sprinkle with ¼ cup shredded cheese. Roll up, sealing both ends, and wrap. Enjoy immediately or see below for freezer instructions.
To store: Wrap burrito tightly in plastic wrap, then place in a storage container. Freeze up to 3 months.
How to Re-Heat: Microwave on a paper towel in 30-second increments until warm.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 35mg
- Sodium: 640mg
- Total Carbohydrates: 20g
- Protein: 19g