Vegetable and egg burrito

This easy-to-make recipe is great for breakfast, lunch or a light meal. Watch the video on how to make it.


Vegetable and egg burrito


Serves 2

2 eggs
1 Tbsp canola oil
1 tortilla wrap
¼ cup cooked mushrooms
¼ cup chopped tomatoes
1 spring onion, sliced


Beat the eggs in a bowl.
Heat the oil in a frying pan over a medium heat.
Pour in the egg mixture.
Gently stir the eggs until they form a soft set scrambled egg.
Place the wrap onto a cutting board.
Place scrambled egg, mushrooms, tomatoes and spring onions on the wrap.
Roll up the wrap tightly, slice in half and serve.

Nutrition Information Panel

Per Serving [1 Serves]
Energy 1714kj
Protein 18.4g
Total fat 22.9g
- saturated fat 3.8g
Carbohydrates 32.6g
- sugars 3.5g
Fibre 4.7g
Sodium 395mg

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