Breakfast burrito

Spruce up your mornings with this colourful, lightly spiced, protein-packed breakfast wrap. And as an extra treat, it’s quick enough to whip up before work.

Breakfast burrito Credit: Desiree Nielsen

• makes

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 eggs
• ¼ tsp ground cumin
• ¼ tsp chilli flakes
• ½green capsicum, diced
• ½red capsicum, diced
• ½red onion, chopped
• ¼zucchini, cut into slices
• 1 cup canned black beans, rinsed and drained
• 4whole-wheat tortilla, warmed up
• ¼ cup shredded cheese, like Pepper Jack or cheddar cheese
• ¼ cup salsa or pico de gallo
• 1 avocado, thinly sliced lengthwise
• salt and pepper, to taste

Instructions

1. Crack eggs in a bowl and whisk. Add cumin, chilli flakes, diced red and green capsicum, salt and pepper and whisk until combined. 

2. Heat oil in a large frying pan over medium heat. Add onion and fry for 2-3 minutes, until softened.

3. Add zucchini slices and fry for 1-2 minutes to soften.

4. Add egg mixture to the frying pan and lower heat.

5. Add black beans to the frying pan. Using a wooden spoon or spatula, push egg mixture gently around pan to make sure they do not get stuck to the bottom. Cook until there is no liquid, but they are not too dry.

6. Spoon egg mixture into the middle of the tortilla and sprinkle cheese on top. Top with salsa or pico de gallo and avocado slices. Fold up sides, flip up the bottom, and roll it over to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.