Cheesy Kimchi Breakfast Burritos with Spinach & Spicy Mayo

• servings: 2 servings
• total time: 25 minutes

Ingredients

4 Pasture-Raised Eggs

2 Flour Tortillas

⅓ cup Kimchi

2 Scallions

2 oz Shredded Cheddar & Monterey Jack Cheese Blend

3 oz Baby Spinach

2 Tbsps Mayonnaise

1 Tbsp Sambal Oelek

Directions

1 Prepare the ingredients Wash and dry the fresh produce. Crack the eggs into a bowl and season with salt and pepper. Beat until smooth. Thinly slice the scallions. Roughly chop the kimchi. In a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables & eggs In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach and chopped kimchi; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the cheddar and monterey jack until melted and combined.

3 Assemble the burritos Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Place the warmed tortillas on a work surface. Evenly divide the cooked vegetables and eggs among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll until the burrito is seam-side down.

4 Brown the burritos & serve your dish Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Serve the burritos with the spicy mayo on the side. Enjoy!

1 Prepare the ingredients Wash and dry the fresh produce. Crack the eggs into a bowl and season with salt and pepper. Beat until smooth. Thinly slice the scallions. Roughly chop the kimchi. In a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables & eggs In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach and chopped kimchi; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the cheddar and monterey jack until melted and combined.

3 Assemble the burritos Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Place the warmed tortillas on a work surface. Evenly divide the cooked vegetables and eggs among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll until the burrito is seam-side down.

4 Brown the burritos & serve your dish Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Serve the burritos with the spicy mayo on the side. Enjoy!

Nutrition

• Calories: 620