Breakfast Burrito Recipe – Perfect for Weekend Brunch!

A perfect weekend brunch… these scrambled-egg-filled tortillas are also great as an after-school snack or even as a weekday meal, made more substantial with a side of refried beans, guacamole and a salad.

Serves 4
Preparation Time: 10 minutes
Cooking time: 10 minutes

olive oil, for brushing
4 large seedy wholegrain tortillas
60g/2oz butter
4 spring onions/scallions, thinly sliced
1 red pepper, deseeded and diced
4 tomatoes, deseeded and chopped
1 tsp turmeric
½ tsp cumin seeds
1 tsp paprika
8 large eggs, lightly beaten
60g/2oz/¾ cup Cheddar cheese, grated

Try topping with:
• chopped roasted peanuts
• mashed avocado and herbs
• grated raw courgette/zucchini
• Tahini-Miso Dressing
• sundried tomato pesto
• chunks of mozzarella or panfried halloumi cheese

1. Lightly oil a large frying pan and warm over a medium heat. Place two of the tortillas in the pan on top of one another and cook for 2 minutes, turning once, until one side of each tortillas is starting to turn golden. Place them in a low oven while you repeat with the remaining tortillas, putting them in the oven when they’re ready.

2. Meanwhile, melt the butter in a non-stick saucepan over a medium heat and sauté the spring onions/scallions and pepper for 1 minute, stirring occasionally. Add the tomatoes and cook for another minute.

3. Beat the spices into the eggs and pour them into the pan containing the vegetable mixture. Turn the heat down to low and cook for about 3 minutes, gently folding and turning the eggs until lightly scrambled.

4. To serve, place each warm tortilla, golden-side down, on a plate, then scatter the cheese over each one and spoon the scrambled egg down the middle. Add additional toppings of your choice, if you like. Roll the tortillas over into a cylinder shape and cut each one in half on the diagonal, then serve.

Extracted from Vegetarian Food for Healthy Kids © Nicola Graimes 2016 published by Nourish Books, London
Paperback
£12.99

Image Credit: From Vegetarian Food for Healthy Kids by Nicola Graimes © Nourish Books 2016, commissioned photography by Tony Briscoe