Mediterranean Freezer Burritos
- ¼ cup sun-dried tomatoes, diced
- ¼ cup red onion, diced
- ¼ cup Kalamata olives, diced
- 2 tablespoons olive oil
- 1 cup fresh baby spinach
- 4 eggs
- ½ cup Guida’s Dairy whole milk
- Salt and pepper, to taste
- ½ cup feta cheese, crumbled
- 4 large flour tortillas
- Pesto, for serving, if desired
In a large skillet, cook the sun-dried tomatoes, red onion and Kalamata olives in olive oil until soft, about 5 minutes. Add spinach and cook until greens are wilted, about 2 minutes.
Meanwhile, whisk together the eggs and milk, seasoning with salt and pepper. Pour into skillet and cook, stirring eggs to desired firmness. Stir in feta cheese.
Divide scrambled egg mixture among tortilla shells and wrap tightly to seal. If desired, toast tortilla in dry skillet on both sides until crispy. Enjoy immediately, or wrap in parchment paper, and then tinfoil and freeze for up to 1 month.
To reheat frozen burrito:
Remove from freezer and thaw in refrigerator at least 12 hours before eating.
Oven: Preheat oven to 350 F and place wrapped burrito on center rack for 10–15 minutes, or until warmed through.
Microwave: Remove tinfoil from burrito and microwave for 45–60 seconds, or until warmed through.
Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com