Breakfast burrito
Ingredients
4 Eggs (lightly beaten)
1/4 cup reduced fat milk
1 cup corn kernels
2 tablespoon red capsicum (finely diced)
2 tablespoon green capsicum (finely diced)
white pepper (to taste)
100 gram button mushrooms (quartered)
4 wholeflour tortillas (warmed)
2 medium tomatoes (sliced)
1 cup reduced fat cheddar cheese (grated)
Method
- Lightly whisk eggs, milk, corn, capsicum and pepper together.
- Pour one quarter of the egg mixture into a small pre-heated non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Turn over and cook for a further 15 seconds. Repeat with remaining mixture to make 4 omelettes.
- Cook mushrooms in the same frypan until golden.
- Top each tortilla with a cooked omelette, sliced tomato, mushrooms and cheese. Fold the edge closest to you over one third of the filling and then fold in the sides of the tortilla to form a burrito.
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Recipe Info
Tip: For adults: Add a dash of tabasco sauce to the omelette mixture.
Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia. A delicious and colourful alternative to a ‘traditional’ weekend omelette.
Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia. A delicious and colourful alternative to a ‘traditional’ weekend omelette.