Fresh & Light

Scrambled Egg Burrito

The Weekly | July 4, 2016

Prep 5 mins
Cook 5 mins
Serves 4

6 eggs
½ cup milk
50g feta cheese, crumbled
10g butter
400g canned kidney beans, drained
½ cup tomato salsa
1 cup rocket leaves
4 jumbo tortillas, warmed
1 avocado, peeled, seeded and sliced
Tabasco sauce, to season (optional)

1 In a bowl, whisk eggs, milk and feta cheese together. Season to taste.
2 In a large frying pan, melt butter on medium. Add egg mixture, gently stirring set edges into centre with a spatula, until just firm.
3 Meanwhile, in a small microwave-safe bowl, combine beans and salsa. Microwave at medium heat for 1 min, once, until hot.
4 Arrange rocket leaves down centre of each tortilla, leaving 4cm at one end. Top evenly with beans, egg mixture and avocado. Season with Tabasco, if desired.
5 Fold over end and wrap in sides to enclose, leaving top open. Wrap in paper or foil for transport. Eat burrito warm or keep chilled.

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