Breakfast Burritos
4Serves
EasyDifficulty
10 MINSPreparation
5 MINSCooking
These breakfast burritos are a nourishing way to start a big day.
Ingredients
4 eggs, lightly beaten
1/4 cup milk
1/4 cup frozen corn kernels, thawed
2 tablespoons finely diced red capsicum
2 tablespoons finely diced green capsicum
white pepper, to taste
100g button mushrooms, quartered
4 flour tortillas, warmed
2 medium tomatoes, sliced
1/4 cup cheddar cheese, grated
1/4 cup milk
1/4 cup frozen corn kernels, thawed
2 tablespoons finely diced red capsicum
2 tablespoons finely diced green capsicum
white pepper, to taste
100g button mushrooms, quartered
4 flour tortillas, warmed
2 medium tomatoes, sliced
1/4 cup 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.
Handy Tips
TIP: Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia.
A delicious and colourful alternative to a traditional weekend omelette.
For adults: Add a dash of tabasco sauce to the omelette mixture.