# Components:
→ Seafood
01 - 7 oz medium shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small red bell pepper, diced
04 - 1 small onion, finely chopped
→ Eggs & Dairy
05 - 4 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
→ Tortillas
08 - 4 large flour tortillas (10-inch)
→ Spices & Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
12 - 1 tablespoon olive oil
→ Optional Garnishes
13 - Salsa
14 - Sour cream
15 - Chopped cilantro
16 - Avocado slices
# Directions:
01 - In a medium mixing bowl, whisk together eggs, whole milk, salt, and ground black pepper until fully combined.
02 - Heat half the olive oil (1/2 tablespoon) in a large nonstick skillet over medium heat. Add chopped onion and diced red bell pepper; cook for 3 minutes or until softened.
03 - Add shrimp and smoked paprika to the skillet. Sauté for 2 to 3 minutes, stirring, until shrimp are pink and opaque. Transfer mixture to a bowl and set aside.
04 - Add the fresh spinach to the skillet. Sauté for 1 to 2 minutes until wilted. Combine with the shrimp mixture, then wipe out the skillet if necessary.
05 - Reduce heat to low. Add remaining olive oil (1/2 tablespoon). Pour in prepared egg mixture and gently stir with a spatula until eggs are just set and creamy.
06 - Return shrimp, peppers, onion, and spinach to the skillet with scrambled eggs. Stir thoroughly to incorporate ingredients, then remove from heat.
07 - Heat flour tortillas in a dry skillet or microwave until pliable.
08 - Divide the shrimp and egg filling evenly among the four tortillas. Sprinkle each with shredded cheddar cheese.
09 - Fold in sides of tortillas and roll up tightly to enclose the filling.
10 - For extra crispness, toast the burritos seam-side down in the skillet for 1 to 2 minutes, until golden.
11 - Serve burritos warm with choice of salsa, sour cream, cilantro, or avocado slices.
