Mediterranean Breakfast Burrito
Approx. 430 kcal | 26g protein
Ingredients
- 1 large egg
- 80g cherry tomatoes, halved
- 2 spring onions, thinly sliced
- ¼ red pepper, thinly sliced
- 15g feta cheese, crumbled
- 1 tbsp hummus
- 1 tsp pumpkin or sunflower seeds, lightly toasted
- 1 large whole-grain tortilla (gluten-free if following the gluten free plan)
- 1 tsp extra virgin olive oil
- 3 sprigs parsley or coriander, leaves picked and finely chopped
- Salt and pepper to taste
- Chilli to taste, either fresh sliced or flakes (optional)
Method
- In a bowl, whisk the egg and season with salt and pepper to taste.
- Sauté the peppers and spring onions in the olive oil, with a pinch of salt for 3-5 minutes until softened.
- Scramble the eggs into the mix until just cooked and season to taste with salt and pepper.
- Warm the tortilla in a dry pan or microwave and spread over the hummus. Place the egg mixture in the centre.
- Top the eggs with the cherry tomatoes, feta, seeds and herbs, adding chilli if using.
- Fold the sides of the tortilla over the filling and serve immediately
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