Egg, bacon and spinach burritos
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.
2 slice(s), (2 x 25g), thinly sliced
3 medium, lightly beaten
Baby spinach leaves
10 g, shredded, plus 10g extra leaves
1 tbs, spicy
2 x 3 second spray(s)
- 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.
- Meanwhile, whisk eggs and milk in a jug until combined. Season with salt and pepper. Stir in shredded spinach.
- 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.
- Meanwhile, heat tortillas in microwave following packet instructions. Top tortillas with extra spinach, omelettes, bacon and chutney. Roll to enclose filling and serve.
TIP: Make recipe to the end of Step 3. Allow bacon and omelettes to cool, then store in an airtight container in the fridge. In the morning, continue from Step 4, then gently heat burrito in the microwave until heated through.