Breakfast burritos

Total Time
These fast and easy burritos are made with scrambled eggs and mushrooms stuffed into ready-made soft flour tortillas – served with a speedy tomato salsa. Yum!
  • Tomato
    2 medium, finely chopped
  • Tomato ketchup
    2 tablespoons
  • Spring Onions
    2 medium, finely chopped
  • Mushrooms
    100 g, sliced
  • Vegetable stock cube(s)
    1 cube(s), vegetable, made up with 150ml hot water
  • Black pepper
    ½ teaspoons
  • Calorie controlled cooking spray
    1 spray(s)
  • Egg, whole, raw
    3 medium, raw
  • Skimmed Milk
    2 tablespoons
  • Tortilla wrap(s)
    2 medium
  • Salt
    1 pinch, to taste
  1. First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside
  2. Next, simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally.
  3. Meanwhile, spray a medium non-stick saucepan with low fat cooking spray. Beat the eggs and milk together and season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat.
  4. Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds.
  5. Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.
  6. Cook’s tips: For extra flavour, stir a couple of snipped grilled turkey rashers into the scrambled eggs. This will add 1/2 Point per serving. If you like, add some chopped fresh herbs to the salsa, such as coriander or parsley.

Start eating better than ever!