THE DAIRY KITCHEN
Breakfast Burritos
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
5 MINS
Kids and adults alike love wraps and they are a perfect way to start the day.
Ingredients
4 eggs, lightly beaten1/4 cup reduced fat milk
1/4 cup frozen corn kernels, thawed
2 tablespoons finely diced red capsicum
2 tablespoons finely diced green capsicum
white pepper, to taste
100g button mushrooms, quartered
4 flour tortillas, warmed
2 medium tomatoes, sliced
1/4 cup reduced fat cheddar cheese, grated
Handy Tips
TIP: Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia.
A delicious and colourful alternative to a traditional weekend omelette.
For adults: Add a dash of tabasco sauce to the omelette mixture.
Nutrition (per serve)
| Energy (kj) | 828 |
| Sugars (g) | 4 |
| Protein (g) | 13.1 |
| Dietry Fibre (g) | 2.7 |
| Fat Total (g) | 8.9 |
| Sodium (mg) | 226 |
| Saturated (g) | 3 |
| Calcium (mg) | 133 |
| Carbohydrates (g) | 15.5 |
| Iron (mg) | 1.9 |
Method
- Lightly whisk eggs, milk, corn, capsicum and pepper together. Pour one quarter of the egg mixture into a small pre-heated non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Turn over and cook for a further 15 seconds. Repeat with remaining mixture to make 4 omelettes. Cook mushrooms in the same frypan until golden.
- Top each tortilla with a cooked omelette, sliced tomato, mushrooms and cheese. Fold the edge closest to you over one third of the filling and then fold in the sides of the tortilla to form a burrito.
