breakfast burritos
Ingredients
- 2 eggs
- 250g lean pork mince
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 40g raw spinach
- 80g chestnut mushrooms
- 1/2 medium avocado
- 60g raw tomatoes
- 30g light cheddar
- 10g light butter
- 5g tomato ketchup (or brown sauce or similar)
- 2 tortilla wraps (the Mission ones wrap well)
- 1/2 can baked beans (optional, not included in calories)
Method
- Lay all ingredients out ready to build your burrito.
- Measure out the spinach, slice the tomato, and grate the cheddar. Set aside.
- Mash the avocado (or keep chunky if you prefer) and season well.
- Slice the mushroom into thick slices and fry in 5g of the butter with a little salt to release moisture. Fry on one side until golden brown before flipping.
- Combine the pork mince with 5g (1 tsp) of tomato ketchup, salt, pepper, garlic granules, and onion granules. Mix well.
- Form into 2 patties and pop on a foil-lined tray, then cook under the grill for 8-10 minutes on each side.
- Fry or scramble your eggs in the remaining 5g butter.
- Build your burrito in whatever order you like and top with a sauce of choice.
- Roll the burrito and toast in a dry frying pan until golden brown.
- Serve dipped into hot baked beans (optional).