Egg and veg burrito

  • Prep: 5 mins
  • Cook: 10 mins

A top contender in the Ellie Taylor household. This quick family supper is packed with vegetables and protein, making it a complete family meal. Add tortilla chips on the side for a little crunch. 

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 1 red pepper deseeded and sliced
  • 1 clove garlic, sliced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground chilli flakes
  • 6 medium British Lion Quality eggs
  • 2 tbsp milk
  • salt and ground black pepper
  • 4-6 soft flour tortillas wraps
  • 1 (250g) pack Mexican style rice
  • 1 avocado, skinned and stoned
  • zest and juice lime
  • 3 tbsp chopped coriander
  • soured cream and sliced pickled jalapeños to serve.

Method

  1. Heat 1 tbsp oil in a frying pan, add the onions and peppers and stir fry for 4 mins until soft. Stir in the garlic and spices and cook for a further 1 minute. Transfer to a bowl and set aside. Wipe out the pan and set aside.
  2. Beat the eggs with the milk and seasoning. Heat the tortilla and rice according to pack instructions. Mash the avocado with the lime, coriander and seasoning.
  3. Now return the frying pan to the hob, add the remaining oil and when hot, add the eggs. Cook over a medium heat stirring until the eggs are scrambled to your liking. Gently stir in the vegetables and heap the mixture into a bowl.
  4. To serve spoon a little hot rice over the warm tortillas top with the egg mixture, a dollop of avocado and a squeeze of lime - fold up and cut in half to serve. Serve with soured cream and pickled jalapeños if liked.
     

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