Cheesy Spinach Breakfast Burritos

Difficulty: Easy
Makes: 4 burritos
Nutritional Information Per Serving
- Serving: 1 out of 4
- Calories: 826
- Total Fat: 51g
- Saturated Fat: 15g
- Carbs: 58g
- Fiber: 5g
- Sugar: 7g
- Protein: 35g
- Cholesterol: 431mg
- Sodium: 1,145mg
Total Time: 1 hour
Hands-on Time: 50 minutes

This zesty vegetarian breakfast burrito, featuring Oaxaca cheese, offers a savory twist on the classic morning favorite. Oaxaca cheese, a staple in Mexico, shares mozzarella's melt and texture, delivering a rich, gooey bite.

Ingredients

8 large eggs
Kosher salt
6 tablespoons vegetable oil
2 russet potatoes (roughly 1 1/4 pounds), grated and moisture squeezed out
4 large flour tortillas
2 cups shredded Oaxaca cheese (about 8 ounces)
1 small white onion, sliced thinly
2 poblano peppers, halved, seeded, and sliced thin
1 box (10 ounces) frozen chopped spinach, thawed and water squeezed out
Sour cream and hot sauce, for serving

Instructions

In a medium bowl, whisk together eggs and 1 teaspoon kosher salt. Set aside. Warm 2 tablespoons of oil in a large nonstick skillet over medium-high until shimmering. Season potatoes with salt and place them in the skillet in a flat, even layer. Allow them to cook without moving until the base is golden and crisp, about 5 minutes. Flip using a heat-resistant spatula, drizzle another 2 tablespoons of oil around the pan's edge, and give the pan a gentle shake to distribute oil evenly. Continue cooking until the other side is crispy and golden, roughly 5 more minutes.
Meanwhile, lay out 4 flour tortillas on a clean surface. Place 1/2 cup cheese in the center of each tortilla. When the potato pancake is ready, break it into 4 pieces and set one portion on top of the cheese in each tortilla. Wipe out the skillet, return it to the heat, and add 1 tablespoon oil. Toss in the onions and sliced poblanos, sprinkle with 1 teaspoon salt, and cook, stirring often, until the vegetables are soft and golden, 810 minutes. Stir in the spinach and heat through for about 2 more minutes. Add the egg mixture and cook, stirring intermittently, until the eggs set but stay moist, 34 minutes. Share the egg and vegetable mix evenly among the tortillas. Wipe the skillet clean.
Bring the skillet back to the stovetop over medium-low. Fold the sides of each tortilla inward, then roll up tightly into burritos. Brush each burrito with the remaining tablespoon of oil. Place burritos seam-side down in the skillet, cooking until golden and crisp, about 4 minutes. Flip and repeat on the other side. Serve burritos hot with sour cream and your favorite hot sauce.

This recipe has been updated with more accurate origin recognition and cultural background. It may vary from earlier published or aired versions.