THE DAIRY KITCHEN
Breakfast Burritos
By THE DAIRY KITCHEN
Serves
10
Difficulty
Easy
Preparation
20 MINS
Cooking
20 MINS
This breakfast burrito recipe is ideal if you are serving larger crowds such as Christmas or Easter.
Ingredients
olive oil spray250g button mushrooms, quartered
10 eggs, lightly beaten
2/3 cup reduced fat milk
2/3 cup frozen corn kernels, thawed
1/3 cup finely diced red capsicum
1/3 cup finely diced green capsicum
white pepper, to taste
10 flour tortillas, warmed
2 medium tomatoes, sliced
1/4 cup reduced fat cheddar cheese, grated
Handy Tips
TIP: Serve burritos on a large platter, wrapped with a coloured napkin or baking paper.
A delicious and colourful alternative to a traditional weekend omelette.
If you prefer, add the cheese to the egg mixture and scramble the eggs, then use to fill each tortilla.
Nutrition (per serve)
| Energy (kj) | 828 |
| Sugars (g) | 4 |
| Protein (g) | 13.1 |
| Dietry Fibre (g) | 2.7 |
| Fat Total (g) | 8.9 |
| Sodium (mg) | 226 |
| Saturated (g) | 3 |
| Calcium (mg) | 133 |
| Carbohydrates (g) | 15.5 |
| Iron (mg) | 1.9 |
Method
- Heat a large non-stick frypan over medium heat, spray with oil, add mushrooms and until golden. Keep warm.
- Lightly whisk eggs, milk, corn, capsicum and pepper together. Wipe out the frypan and re-heat over medium heat, spray with oil and pour in enough omelette mixture to cover the bottom. Cook over medium heat until eggs are almost set. Turn over and cook for a further 15 seconds. Repeat with remaining mixture to make several omlettes. Cut the omelettes into a total of 10 wedges.
- Top each tortilla with a wedge of 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.
