Ingredients
- 8 eggs
- ¼ cup reduced fat milk
- ¼ cup (30 g) grated reduced fat mozzarella
- Olive oil spray
- 1 small red capsicum (220 g), halved, seeded, thinly sliced lengthways
- 1 green capsicum (220 g), halved, seeded, thinly sliced lengthways
- 12 mushrooms (400 g), thinly sliced
- 150 g can of no added salt corn kernels, drained
- 3 medium tomatoes (450 g), diced
- 8 small corn tortillas (approx. 30 g per tortilla)
Method
Step 1
Whisk eggs and milk in a large bowl. Stir in cheese. Set aside.
Step 2
Heat a large non-stick frying pan over medium-high heat and lightly spray with olive oil.
Step 3
Stir-fry red and green capsicum for 4-5 minutes or until softened.
Step 4
Add mushroom and corn, cook, stirring for 2-3 minutes.
Step 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.
Step 6
Heat the tortillas according to packet instructions. Evenly spread each tortilla with egg, and vegetable mix, plus the diced tomato.
Step 7
Roll up burrito style and serve.
Step 8
Optional extras include coarsely chopped coriander, lime wedge, freshly chopped chilli or hot sauce.
