We make these easy healthy breakfast burritos for breakfast and for supper. They are full of protein and taste great any time of the day. This recipe is versatile, and you can add any ingredient that is your favorite. It makes great leftovers for lunches the next day, saving you time and money.
Ingredients
Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
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 flavor, 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.
RELATED: 4 Healthy Breakfast Recipes for Weight Loss
Source
Here is a simple breakfast burrito recipe
Ingredients
Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
- 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
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 flavor, 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.
RELATED: 4 Healthy Breakfast Recipes for Weight Loss
Source
