1 cup Frozen pepper & onion blend (or 1/2 cup each)
½ cup Frozen spinach
6 Large eggs (or 1½ cups liquid egg whites for lower BITES)
½ cup Reduced-fat shredded cheese (optional)
4 Large whole wheat or high-fiber tortillas
Salt & pepper to taste
Optional: salsa or hot sauce
Directions
Heat a nonstick skillet over medium with cooking spray. Add frozen potatoes in an even layer and cook 8–10 minutes, stirring occasionally, until golden and crispy.
Stir in frozen peppers, onions, and spinach. Cook 3–5 minutes until heated through and spinach is wilted.
Whisk eggs with salt and pepper. Pour into the skillet and gently scramble with the potato mixture until fully cooked.
Sprinkle cheese over the mixture and stir until melted.
Warm tortillas slightly. Divide the filling evenly between the tortillas. Fold in the sides, then roll tightly into burritos.
Place seam-side down in a hot skillet for 1–2 minutes per side to lightly crisp.
Wrap each burrito tightly in foil or parchment, then place in a freezer-safe bag.
To reheat: Remove foil, wrap in a paper towel, and microwave 1–2 minutes until heated through.
