The ‘ol breakfast burrito – a veritable wonderland of carbs, eggs and in many cases, a stack load of bacon, salty sauces and grease.
But not here, Happies. I like to take these everyday treats and turn them into something less greasy, more grainy, and as ‘wholefoodie’ as possible.
Here’s my version of the breakfast burrito…
And here’s what you need to make it…
1 x grainy wrap. It can be gluten free if you prefer. Just make it wholemeal flour with lots of grains, if possible.
2 x organic eggs
2 x large, flat mushrooms, chopped
1 x small brown onion, finely chopped
1 x handful of English spinach, chopped
1 x teaspoon each of smoked paprika, cumin, coriander and oregano
2 x cooking tomatoes, chopped
1 x tablespoon of tomato paste
1 x dash of balsamic vinegar
1/2 x avocado
And here’s what you need to do…
1. Pop your tomatoes into a saucepan on medium heat and bring to a slow bubble. Once bubbling, add the tomato paste and spices and let simmer on low heat with a lid off to create a rich tomato sauce.
2. As your sauce is bubbling, throw your onions into a fry pan and let sweat. Once softened, add your mushrooms and cook for a few more minutes. Then, add your balsamic vinegar and let cook down. Remove from heat.
3. Next, gently beat your eggs in a bowl so they’re mixed before throwing into your fry pan. Cook as you would scrambled eggs, gently folding them over as they cook through. Remove from heat.
4. Start compiling your burrito by warming your wrap slightly, and then adding the chopping spinach, mushrooms and onion, eggs, avocado and salt and pepper to taste. When done, pour a good helping of your tomato sauce over the eggs and spinach, ensure your burrito is juicy but not soggy. Serve and eat immediately.
Tell me Happies…
What your favourite breakfast meal?
Does this sound good?