Breakfast Burrito


For this light-but-hearty breakfast, chef Spike Mendelsohn scrambles eggs with egg whites, then mixes them with red onion, feta, turkey bacon, tomato, and spinach. The eggs and vegetables are folded into whole wheat tortillas, making this an ideal morning meal on the go.

Breakfast Burrito
Photo: © Pernille Pedersen
Total Time:
35 mins
4 servings (8 for kids)


  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup finely chopped red onion

  • 4 slices of turkey bacon, cut crosswise into 1/2-inch strips

  • 2 packed cups baby spinach, coarsely chopped

  • 1/2 cup cherry tomatoes, thinly sliced

  • Kosher salt

  • 4 large eggs

  • 4 large egg whites

  • 1/4 cup crumbled feta cheese

  • 1 tablespoon snipped chives

  • Four 8-inch, whole-wheat tortillas, warmed

  • 4 red leaf lettuce leaves


  1. In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add red onion and cook over moderate heat until softened, about 5 minutes. Add turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add spinach and tomatoes and cook until spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out skillet.

  2. In a bowl, whisk whole eggs and egg whites and season with salt. Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in bacon mixture, feta and chives.

  3. Spoon egg mixture down the center of each tortilla and top with lettuce. Fold in sides of the tortillas, then fold bottom of the tortillas over filling and continue to roll until filling is enclosed. Cut burritos in half and serve.


One serving 193 cal, 4 gm carb, 14 gm fat, 4.5 gm sat fat, 14 gm protein, 1 gm fiber.

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