Breakfast Burrito
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Breakfast Burrito

10 minutes (5 minutes)
Serves 4
  • 8 eggs
  • 1/4 cup reduced fat milk
  • 1/4 cup (30g) grated reduced fat mozzarella
  • Olive oil spray
  • 1 small red capsicum (220g), halved, seeded, thinly sliced lengthways
  • 1 green capsicum (220g), halved, seeded, thinly sliced lengthways
  • 12 mushrooms (400g), thinly sliced
  • 150g can of no added salt corn kernels, drained
  • 3 medium tomatoes (450g), diced
  • 8 small corn tortillas (approx. 30g per tortilla)
  1. Whisk eggs and milk in a large bowl. Stir in cheese. Set aside.
  2. Heat a large non-stick frying pan over medium-high heat and lightly spray with olive oil. 
  3. Stir-fry red and green capsicum for 4-5 minutes or until softened. 
  4. Add mushroom and corn, cook, stirring for 2-3 minutes. 
  5. Reduce heat to low and add egg mix. Stir gently with a wooden spoon for 2 minutes or until eggs are just set. Remove pan from heat.
  6. Heat the tortillas according to packet instructions. Evenly spread each tortilla with egg, and vegetable mix, plus the diced tomato.
  7. Roll up burrito style and serve.
  8. Optional extras include coarsely chopped coriander, lime wedge, freshlychopped chilli or hot sauce.

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