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breakfast
Egg and Cheese Breakfast Burrito
PostpartumAmericanEasyServes 215 min
Scrambled eggs and melted cheese wrapped in a soft flour tortilla.
This simple breakfast burrito is a postpartum powerhouse. Eggs provide essential choline, which passes right into breast milk to help fuel the baby's fast-growing brain and nervous system. The combination of protein-rich eggs, cheese, and a whole wheat tortilla offers the steady, sustaining energy needed for the physical demands of recovery and nursing.
View Nutrition Facts
One serving≈460 kcal · 25 g protein
Calories460 kcal
Protein25 g
Carbs26 g · 3.1g sugar
Fat29 g · 14.2g sat
Fiber3.4 g
Sodium959 mg
Folate95 mcg DFE
Iron3.5 mg
Calcium353 mg
Choline315 mg
Iodine104 mcg
Vitamin D118 IU
Vitamin B121.4 mcg
DHA + EPA36 mg
Zinc3.1 mg
from its ingredients
Ingredients
4 eggs, whisked
¼ cup milk
2 oz cheddar cheese, shredded
2 whole wheat tortillas, warmed
1 tbsp butter
1 cup spinach, roughly chopped
¼ tsp salt
¼ tsp black pepper
Method
- 1In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
- 2Melt the butter in a non-stick skillet over medium-low heat. Add the chopped spinach and cook for 1 minute until just wilted.
- 3Pour in the egg mixture. Let it sit for 30 seconds, then gently push the eggs from the edges to the center using a spatula.
- 4When the eggs are mostly set but still slightly runny, sprinkle the cheddar cheese over the top. Remove from heat and fold the eggs once more to melt the cheese.
- 5Divide the scrambled eggs evenly between the two warmed tortillas, wrap tightly, and serve immediately.
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