Breakfast burritos are a great way to use up leftovers.  These burritos used up leftover rosemary potatoes and spinach from the previous night’s dinner. (see Lemon chicken with rosemary potatoes)


  • 4 eggs beaten
  • 1 red potato, diced and baked with 1t rosemary
  • 2 T red onion chopped
  • ½ cup fresh spinach
  • salt and pepper to taste
  • 1 t oil or cooking spray
  • 6 whole wheat tortillas


If you do not have leftover potatoes and need to cook the potato, bake for about 25 minutes at 375 degrees.

Heat 1 teaspoon oil in a frying pan over medium heat. Add onion and red potato.  Cook until the onions are translucent and potatoes are hot.  Add eggs and scramble.  Stir eggs constantly for even cooking.  Sprinkle with salt and pepper.  Once eggs are no longer runny, add spinach and cook until spinach has wilted.

Warm the tortillas on the stove.  Spoon mixture evenly between six tortillas.  Roll into burrito by arranging the egg mixture into a line.  Fold the tortilla edges over the larger sides, then fold the tortilla of one of the short sides over the egg mixture and roll using your hands to push the filling toward the tortilla to make a tight wrap.  Place the burrito fold side down.