Breakfast Pinwheels rolled with a thin scrambled egg layer, cheese, and chopped spinach! Two easy variations are included!
1) Chop spinach finely and whisk eggs (2 per bowl). Grate or crumble cheeses.
2) In a 12 inch nonstick skillet, add 1 teaspoon butter over medium heat. Once melted, add scrambled eggs and swirl to spread eggs over surface. Cook for about a minute until eggs are mostly set.
3) Sprinkle thin eggs with desired cheese and cover for 30 seconds.
4) Using a spatula, slide cooked eggs onto flour tortilla. Sprinkle with salt, pepper, and spinach. Roll tortilla tightly and cut into six even pinwheel pieces.
Repeat with second tortilla (or as many as you need).
Serve while warm.