Recipe: Breakfast Burrito

By DAILY MAIL

Published: | Updated:

 

Recipe: Mediterranean Style Fillet Steaks 

Recipe: Breakfast Burrito

These fast and easy burritos are made with scrambled eggs and mushrooms stuffed into ready-made soft flour tortillas – served with a speedy tomato salsa. Yum! 

Instructions 

INGREDIENTS 

Servings: 2 

Prep Time: 10 minutes

Cooking Time: 10 minutes

Level of Difficulty: Easy 

 

2 medium Tomato, finely chopped 

2 tablespoons Tomato ketchup 

2 medium Spring Onions, finely chopped 

100g Mushrooms, sliced 

1 cube(s) Vegetable stock cube(s), vegetable, made up with 150ml hot water 

 1⁄2 teaspoons Black pepper 

 1 spray(s) Calorie controlled cooking spray 

3 medium, raw Egg, whole, raw 

2 tablespoons Skimmed Milk 

2 medium Tortilla wrap(s) 

 1 pinch Salt, to taste 

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Step 1 

First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside 

Step 2

Next, simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally. 

Step 3

Meanwhile, spray a medium non-stick saucepan with low fat cooking spray. Beat the eggs and milk together and season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat. 

Step 4

Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds. 

Step 5

Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.  

Step 6

Cook’s tips: For extra flavour, stir a couple of snipped grilled turkey rashers into the scrambled eggs. This will add 1/2 Point per serving. If you like, add some chopped fresh herbs to the salsa, such as coriander or parsley. 

 

 

 

 

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