Breakfast burrito

Serves: 4

Prep time: 5min

Cooking time: 10min

Ingredients

8 eggs

¼ cup reduced fat milk

¼ cup (30 g) grated reduced fat mozzarella

Olive oil spray

1 small red capsicum (220 g), halved, seeded, thinly sliced lengthways

1 green capsicum (220 g), halved, seeded, thinly sliced lengthways

12 mushrooms (400 g), thinly sliced

150 g can of no added salt corn kernels, drained

3 medium tomatoes (450 g), diced

8 small corn tortillas (approx. 30 g per tortilla)

Method

Step 1

Whisk eggs and milk in a large bowl. Stir in cheese. Set aside.

Step 2

Heat a large non-stick frying pan over medium-high heat and lightly spray with olive oil.

Step 3

Stir-fry red and green capsicum for 4-5 minutes or until softened.

Step 4

Add mushroom and corn, cook, stirring for 2-3 minutes.

Step 5

Reduce heat to low and add egg mix. Stir gently with a wooden spoon for 2 minutes or until eggs are just set. Remove pan from heat.

Step 6

Heat the tortillas according to packet instructions. Evenly spread each tortilla with egg, and vegetable mix, plus the diced tomato.

Step 7

Roll up burrito style and serve.

Step 8

Optional extras include coarsely chopped coriander, lime wedge, freshly chopped chilli or hot sauce.