Egg, bacon and spinach burritos
Hans 98% Fat Free Short Cut Bacon
2 slice(s), (fat trimmed, 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.