Egg, bacon and spinach burritos
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Turn the famous burritos meal into one for breakfast, this way the classic egg and bacon breakfast also gets a much love twist. These can be eaten on the go if the morning is rushed.
Ingredients
Shortcut bacon
2 slice(s), (2 x 25g), thinly sliced
Egg(s)
3 medium, lightly beaten
Skim milk
2 tbs
Baby spinach
10 g, shredded, plus 10g extra leaves
Multigrain tortilla
2 regular
Tomato relish
1 tbs, spicy
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a small (16cm) non-stick frying pan with oil and heat over high heat. Cook bacon, turning, for 3–4 minutes or until crisp. Transfer to a plate. Cover to keep warm.
2
Meanwhile, whisk eggs and milk in a jug until combined. Season with salt and pepper. Stir in shredded spinach.
3
Lightly respray same cleaned pan with oil and heat over medium heat. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw edges of the omelette into the centre, allowing the uncooked egg mixture to run underneath. Continue this until the egg mixture is nearly set. Transfer to a plate and cover to keep warm. Repeat with remaining egg mixture to make 1 more omelette.
4
Meanwhile, heat tortillas in microwave following packet instructions. Top tortillas with extra spinach, omelettes, bacon and chutney. Roll to enclose filling and serve.
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