Ideal for a Sunday morning treat, they involve topping tortilla wraps with cheese and veg omelettes and a spicy salsa. Or eat them anytime as a healthy fast food snack, as they do in Mexico where burritos are basically the national dish!
(We're going to be making them much later on tonight to feast on as we watch England's first World Cup match!)
- 4 soft flour tortillas
- 8 Big & Fresh eggs
- 4 tablespoons of milk
- 2 tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 red, green or yellow pepper, deseeded and finely chopped
- 2 teaspoons finely chopped green or red chilli (optional)
- 2 teaspoons vegetable oil
- 80g mature Cheddar cheese, grated
- Salt and freshly ground black pepper
Method1 Lay out the tortillas on a work surface. Preheat the grill.
2 Beat the eggs and milk together. In a separate bowl, mix together the tomatoes, onion, pepper and chilli (if using), seasoning with salt and black pepper.
3 Heat ½ teaspoon of vegetable oil in a non-stick frying pan and pour in one quarter of the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base.
4 Sprinkle one quarter of the tomato mixture over the surface, then sprinkle 20g of the cheese over the top. Grill to set the egg and melt the cheese.
5 Slide the omelette onto one of the tortillas. Leave to cool a little while you make three more omelettes, placing them on top of the tortillas as you go.
6 Roll up the tortillas, slice in half and serve immediately, or wrap in foil to serve later.
Prep Time10 minutes
Cook Time10 minutes
Nutrition InformationServes 4
Find more egg recipes at www.bigandfresh.co.uk
More tasty ideas for breakfast:
Copyright: Farmhouse Breakfast Week
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