Olivia’s Spinach and Egg Breakfast Burritos
By Olivia FarrarJUMP TO RECIPE
- 1 gluten-free wrap
- 2 scrambled eggs
- 1/4 cup diced tomatoes
- 1 handful baby spinach
- 1 tablespoon your choice cheese
- to lightly sauté spinach olive oil
Put a small amount of olive oil in a pan, add spinach, and sauté for 30 seconds or until lightly cooked.
Wrap eggs, cheese, tomatoes and spinach in the gluten-free wrap.