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
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.
