Nutrition per serving may change if servings are adjusted.
6 large eggs
¼ teaspoon ground pepper
¼ teaspoon garlic powder
1 tablespoon olive oil
4 cups chopped baby spinach
½ cup sliced scallions
¼ cup crumbled reduced-fat feta cheese (1 oz.)
½ (15 ounce) can low-sodium black beans ( ¾ cup), drained and rinsed
1 medium tomato, chopped
4 8-inch whole-wheat tortillas
Whisk eggs, pepper, and garlic powder in a medium bowl until well combined.
Heat oil in a large skillet over medium heat. Add spinach; cook until wilted, 1 to 2 minutes. Add the egg mixture and scallions; cook, stirring occasionally, until the eggs are just set, about 3 minutes.
Divide the egg mixture, feta, beans, and tomato among the tortillas. Roll each tortilla snugly, tucking in the ends as you go. Wrap each in heavy-duty foil, label, and freeze.
To serve, unwrap one burrito, discard foil, and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 to 2 minutes. Repeat for additional burritos, as needed.
379 calories;14 g fat(4 g sat); 6 g fiber; 38 g carbohydrates; 21 g protein; 50 mcg folate; 284 mg cholesterol; 5 g sugars; 0 g added sugars; 4,721 IU vitamin A; 24 mg vitamin C; 263 mg calcium; 6 mg iron; 691 mg sodium; 337 mg potassium
Vitamin A (94% daily value), Vitamin C (40% dv), Iron (33% dv), Calcium (26% dv)