Vegetable and egg burrito
This easy-to-make recipe is great for breakfast, lunch or a light meal.
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]|
|- saturated fat||3.8g|