5 cups fresh spinach or baby kale, roughly chopped
1 ½ cups cooked lentils
1 cup mozzarella or quesadilla cheese
8–10 flour tortillas (taco size)
Optional for serving: pico de gallo, salsa, sour cream, guacamole, etc.
Instructions
In a medium size bowl, whisk eggs, milk, salt, garlic powder, and pepper.
In a 10 – 12 inch skillet over medium heat, add spinach and a splash of water and stir until wilted. Scrape spinach onto a plate and set aside.
Spray pan with non-stick cooking spray and add the eggs. Scramble until they are still very soft and wet. Return the spinach to the eggs and add the lentils and cheese. Continue to scramble until the eggs are set. Remove from heat.
Preheat oven to 400°F. Line a baking sheet with parchment paper or nonstick foil.
Lay tortillas out on a clean surface. Scoop ¼ – â…“ cup of egg mixture onto each tortilla and roll them up tightly.
Place filled tortillas on the sheet pan and spray or brush them lightly with olive oil or butter. Sprinkle them with a little bit of garlic salt or kosher salt.
Bake for 15 minutes until browned and crisp.
Serve hot with salsa, sour cream, and/or guacamole.
Notes
This recipe requires already cooked lentils. I suggest this recipe for Instant Pot Lentils.
Use any tortilla you like best, just be aware that corn tortillas tend to crack some when they are rolled. Adjust the amount of filling depending on the size of tortilla you use.
These can be frozen before or after they are cooked for an easy breakfast or dinner. Bake them in a 350°F oven for 15-20 minutes to make them crispy or warm them in the microwave to enjoy them breakfast burrito style.
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