Breakfast Burritos
Try these easy breakfast burritos for a delicious and nutritious breakfast, or a snack at any time. I make these in bulk and freeze them ready for my early morning starts.
Makes 12
Ingredients
1 red onion, chopped
1 sweet potato, diced
1 stick celery, finely sliced
2 cups frozen mixed peas, corn carrot
1 red capsicum, diced
1 zucchini, diced
1 tin black beans, drained and rinsed
1 small jar salsa.
10 egg whites
5 whole eggs
grated cheese
Low carb wraps or tortillas of choice
Method
Vegetable mix
Add onion, sweet potato, celery and zucchini to a hot pan and fry until sweet potato is starting to soften. Add capsicum and frozen veg. Continue to cook for a minute or two. Add salsa and black beans. Cook until all vegetables are tender. Leave to cool.
Scrambled eggs:
I used 10 egg whites and 5 whole eggs. Put all the eggs in a bowl and whisk. Pour into a hot pan with a little butter and cook, stirring to get a good scramble. Leave to cool.
Warm wraps in microwave for a few seconds to make them pliable.
I use the Aldi low carb wraps, but you could use whatever you want. Layer foil and baking paper then the wrap, add the fillings and a little grated cheese. Wrap tightly and freeze until required. Best to take them out and thaw in the fridge then heat in the oven or sandwich press. You can add fresh avocado, spinach and cucumber for added veg and texture.