Scrambled Egg Breakfast Burrito
Ingredients
- 2 eggs
- Handful of spinach
- 1 wholemeal wrap
- 4–5 cherry tomatoes, chopped
- ½ red onion, finely chopped
- ¼ large or ½ small avocado, sliced
- 30g cheese, grated
Instructions:
Crack the eggs into a bowl and whisk lightly.
Heat a non-stick pan over medium heat and add butter or olive oil, then add the eggs, gently scrambling until almost cooked.
Add the spinach and allow it to wilt into the eggs.
Warm the wrap in a dry pan for 10–15 seconds.
Lay the wrap flat and add the scrambled egg and spinach mixture.
Top with chopped tomatoes, red onion, sliced avocado and grated cheese.
Fold into a burrito, slice if desired and serve immediately.
Note : If prepping ahead, you can prepare the filling in advance and store in an airtight container in the fridge for up to 2 days. Can be enjoyed cold.