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healthy breakfast burrito with veggies

Healthy Breakfast Burrito

This protein-packed healthy breakfast burrito is the perfect way to kick off your day.

Course Breakfast
Cuisine Mexican
Keyword breakfast burrito
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 burrito
Calories 328 kcal


  • ¼ cup reduced-fat 2% plain Greek yogurt
  • 1 tsp. fresh lemon juice
  • 4 fresh flat-leaf Italian parsley sprigs finely chopped
  • 4 large egg whites (½ cup)
  • 1 large egg
  • nonstick cooking spray
  • ½ cup finely chopped zucchini
  • 2 Tbsp. finely chopped green onion
  • ½ cup finely chopped raw spinach
  • 1 6-inch whole wheat tortilla

    warm. NSA for Sugar Free 3, like these Ezekiel Sprouted Whole Grain tortillas

  • 2 Tbsp. feta cheese
  • ground black pepper to taste; optional


  1. To make yogurt dip, combine yogurt, lemon juice, and parsley in a medium bowl; mix well. Refrigerate until ready to use.

  2. Combine egg white and egg in a small bowl; whisk to blend. Set aside.
  3. Heat medium nonstick skillet over medium-high heat.
  4. Lightly coat skillet with spray.
  5. Add zucchini and green onion; cook, stirring frequently, for 3 to 4 minutes or until vegetables are softened.
  6. Add spinach; cook, stirring constantly, for 2 minutes, or until spinach is wilted.
  7. Add egg mixture; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.

  8. Top tortilla with egg mixture, cheese, and pepper (if desired).
  9. Roll tortilla burrito style.
  10. Serve with yogurt dip.

Recipe Notes

  • The dip can be prepared 24 hours in advance if you want to enhance the flavor.

The Nutrition Facts box below provides estimated nutritional information for this recipe.