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Mediterranean Breakfast Burrito

author

Matt Williamson

serves

1 servings

published

15/12/2025

Approx. 430 kcal | 26g protein

Mediterranean Breakfast Burrito

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

  1. In a bowl, whisk the egg and season with salt and pepper to taste.  
  2. Sauté the peppers and spring onions in the olive oil, with a pinch of salt for 3-5 minutes until softened.  
  3. Scramble the eggs into the mix until just cooked and season to taste with salt and pepper.  
  4. Warm the tortilla in a dry pan or microwave and spread over the hummus. Place the egg mixture in the centre.  
  5. Top the eggs with the cherry tomatoes, feta, seeds and herbs, adding chilli if using.  
  6. Fold the sides of the tortilla over the filling and serve immediately  

By Matt Williamson

Field Doctor Head of Food

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