When I was in high school there was a fast-food chain called Naugles, which made the best egg burritos. I didn’t frequent fast food places much because I was lucky enough to have a mom who cooked, however occasionally, late-at-night with girlfriends, we would pull in the drive-thru and get a warm and cheesy egg burrito. Naugles was owned by Dick Naugle, who sold it to Del Taco in the 90’s and the burritos were never quite the same.
Creating your own egg burritos at home is a snap, just gently soft scramble some fresh eggs in a skillet with melted butter. In this recipe, I added spinach for a greener take on these rolled Mexican treats and a sprinkling of pepper jack cheese for some mild heat. The entire eggy mixture is wrapped in a soft tortilla that has been toasted over an open flame.
When I bite into a Soft Scrambled Egg & Spinach Burrito it takes me back to my teenage years at Naugles. I think these burritos are great for breakfast, but also make a nice easy dinner during the week.
1 tablespoon butter
2 teaspoons heavy cream
2 cups baby spinach
1/2 cup pepper jack cheese
4 flour tortillas, I used Mission Carb-Balance
salt & pepper
1. In a non-stick skillet over medium heat, add butter until melted. In a small bowl, whisk eggs and cream, pour into skillet. Gently stir while eggs just start to come together, about 1 minute. Add spinach.
2. Fold spinach into eggs for 30 seconds and turn off heat. Warm tortillas over gas flame or under broiler. Spoon egg mixture into center of tortilla and sprinkle with salt, pepper and jack cheese. Wrap up and secure with a toothpick. Serve with fresh salsa, enjoy!