Veggie Spinach Burrito Recipe

Cook hashbrowns

Heat a medium nonstick skillet over medium-high heat. Add butter or oil (1 tbs). When hot, add the shredded hashbrowns in an even layer. Press lightly with a spatula. Cook undisturbed 4–5 minutes until bottom is golden and crisp. Flip in sections and cook another 3–4 minutes until crispy and cooked through. Season with 1/4 tsp salt and a pinch of pepper. Transfer to a plate and keep warm.

Sauté aromatics and vegetables

Wipe the skillet and return to medium heat. Add 1 tbs olive oil and 1 tsp cooking spray (or a little more oil if needed). Add the minced garlic and diced onion; sauté 1–2 minutes until fragrant and translucent. Add sliced mushrooms and diced red pepper; cook 3–4 minutes until mushrooms release moisture and begin to brown. Add asparagus pieces and cook 2 minutes. Add diced tomato and baby spinach; cook 1–2 minutes until spinach wilts and tomatoes are slightly warmed. Season the vegetables with the remaining 1/4 tsp salt and 1/8–1/4 tsp black pepper. Transfer vegetables to a bowl and set aside.

Cook egg whites

Reduce heat to medium-low, wipe skillet if necessary or use a separate nonstick pan and spray lightly. Pour in the 6 egg whites and gently stir as they set, scrambling to soft curds (about 2–3 minutes). Season lightly with a pinch of salt and pepper. When eggs are nearly set but still moist, fold in half of the sautéed vegetables (reserve the rest for texture) and 1/2 cup shredded cheese. Remove from heat—the residual heat will finish cooking the eggs and melt the cheese.

Warm tortilla

Warm the spinach tortilla on a separate dry skillet over medium for 20–30 seconds per side or microwave for 10–15 seconds until pliable.

Layer burrito

Place the warm tortilla on a work surface. In the center, layer: half of the cooked hashbrowns (about 1/2 cup), the egg-white and vegetable mixture, remaining sautéed vegetables for crunch, slices of avocado, remaining 1/4 cup shredded cheese, and pea sprouts. Add salsa or hot sauce and Greek yogurt/sour cream if desired (optional).

Roll burrito

Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Place seam-side down on the skillet and return to medium heat; press lightly and toast 1–2 minutes per side until the tortilla is lightly golden and the cheese is melted.

Serve

Slice in half if desired and serve immediately with extra salsa or hot sauce on the side.