Steak and egg burrito
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Burritos are a hearty on-the-go option. Wrap it in a layer of baking paper, then aluminum foil to hold the heat until you can eat it. Use leftover steak from the night before or swap in deli-sliced roast beef for an alternative option.
Ingredients
Egg white
6 medium
Egg(s)
4 medium
Red capsicum
½ medium, chopped
Green shallot(s)
2 individual, sliced
Fresh coriander
1 tbs, chopped
Ground paprika
½ tsp
Tomato-based salsa
¾ cup(s), (165g)
Baby spinach
1 cup(s), (20g)
Multigrain tortilla
192 g, (4 x 48g)
Beef sirloin steak, cooked without added fat
180 g, thinly sliced
Extra light cheddar cheese
¼ cup(s), grated, (30g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a baking tray with oil.
2
Whisk egg whites and eggs in a large bowl until combined. Stir in capsicum, shallots, coriander, paprika and ¼ cup salsa. Season with salt and pepper.
3
Lightly spray a large deep non-stick frying pan with oil and heat over medium heat. Add egg mixture and cook for about 1½ minutes, or until it starts to set around the edge. Using a spatula, gently stir and turn mixture, allowing uncooked egg to run underneath. Continue process for about 2 minutes or until egg is just set.
4
Scatter spinach evenly over tortillas, Spoon 1/4 of the cooked egg across centre of each one, then top evenly with beef and cheese. Fold in sides and roll up to enclose filling. Place burritos seam-side down on prepared tray. Bake for 5-8 minutes, or until cheese is melted. Serve with remaining salsa.
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