Breakfast Burritos Servings: 2 Preparation Time: 10 min Cooking Time: 10 min
Ingredients 2 medium Tomato, finely chopped 2 tablespoons Tomato Ketchup 2 medium Spring Onions, finely chopped 100 g Mushrooms, sliced 1 cube(s) Stock Cube, Vegetable, vegetable, made up with 150ml hot water ½ teaspoons Pepper, Black (Whole, Cracked or Ground) 1tbl spoon cooking oil 3 medium Egg, Whole 2 tablespoons Milk, Skimmed 2 medium Soft Tortilla 1 pinch Salt, to taste Instructions 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 grease non-stick saucepan with oil. 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 welldrained 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.