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Italian Breakfast Burrito

Italian Breakfast Burrito Recipe

  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh baby spinach, chopped
  • 3 ounces prosciutto, chopped
  • 1/2 cup fresh basil, snipped
  • 1 (6 ounce) jar marinated artichoke hearts, drained
  • 3 shallots, finely chopped
  • 2 cloves garlic, minced
  • 8 eggs
  • 6 (10 inch) flour tortillas
  • 1/2 cup purchased basil pesto
  • 1 1/2 cups shredded mozzarella cheese
  • 15 ounces Classico® Tomato and Basil pasta sauce
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 663
Total Fat 37.2g
Saturated Fat 11.2g
Cholesterol 319mg
Sodium 1438mg
Total Carbohydrate 52.8g
Dietary Fiber 5.4g
Sugars 6.4g
Protein 30.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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