Mediterranean Breakfast Burritos

1. Preheat the oven to 425°F. Toss the potatoes with the olive oil, garlic powder, oregano, salt, and black pepper. Spread into an even layer on a parchment-lined baking sheet and roast for 20 to 25 minutes, flipping halfway through, until tender and golden brown.
2. While the potatoes roast, stir together the Greek yogurt, lemon juice, lemon zest, dill, parsley, garlic, salt, and pepper in a small bowl until smooth. Cover and refrigerate until ready to serve.
3. In a medium bowl, whisk together the eggs and milk, if using.
4. Coat a large nonstick skillet with cooking spray or a light drizzle of olive oil and heat over medium-low. Add the eggs and gently stir until soft and just set, about 3 to 5 minutes.
5. Remove from the heat while the eggs are still soft, as they will continue cooking from the residual heat. Transfer to a plate.
6. Add the spinach to the same skillet and cook for 1 to 2 minutes, stirring occasionally, until just wilted. Remove from the heat and gently squeeze out any excess moisture using paper towels if needed.
7. In a large bowl, gently toss together the roasted potatoes, wilted spinach, and chopped sun-dried tomatoes until evenly combined.
8. Warm the spinach tortillas for 15 to 20 seconds in the microwave or briefly in a dry skillet until soft and pliable.
9. Divide the potato mixture, scrambled eggs, and feta evenly among the tortillas. Fold in the sides, then roll tightly from the bottom up to enclose the filling.
10. Serve immediately with the creamy lemon-herb yogurt sauce on the side for dipping or drizzling. For a crisp exterior, place the burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden.

Tips & Tricks

• Leftover roasted potatoes work perfectly in this recipe. Simply reheat them in a skillet or air fryer until warmed through and lightly crisp before assembling.
• Chop the sun-dried tomatoes into small pieces so you get a little in every bite.
• Warming the tortillas before rolling helps prevent cracking.
• Don’t overfill the tortillas. Evenly dividing the filling makes rolling easier and helps the burritos stay together.

Time-Saving & Make-Ahead Tips

• Roast the potatoes and prepare the creamy lemon-herb yogurt sauce up to 3 days in advance. When you’re ready to eat, simply cook the eggs, wilt the spinach, assemble the burritos, and enjoy.
• For meal prep, allow the potatoes, eggs, and spinach to cool for 10 to 15 minutes until no longer actively steaming before assembling the burritos.
• Wrap each burrito tightly in foil or parchment paper, then transfer to an airtight container or freezer-safe bag.
• Refrigerate for up to 4 days or freeze for up to 3 months.
• Store the creamy lemon-herb yogurt sauce separately in an airtight container in the refrigerator for up to 4 days. Add it after reheating for the freshest flavor and texture.

Reheating Instructions

From Refrigerated: Remove foil and microwave for 1½ to 2 minutes, flipping halfway through, until heated to 165°F. For a crisp exterior, finish in a dry skillet for 1 to 2 minutes per side.

From Frozen: Thaw overnight in the refrigerator and reheat as directed above. Or microwave directly from frozen for 3 to 4 minutes, flipping halfway through, until heated to 165°F.