a few handfuls of quick-to-cook veg (great ones here include: fresh baby spinach, thinly sliced peppers or onions, chopped tomatoes, frozen sweetcorn or peas, tinned and drained beans like black beans, sliced mushrooms, etc)
optional extras: salsa, guacamole or mashed avocado, hot sauce (for any adults who love a bit of spice), cooked meat (chopped sausages, chicken or pork all work well in these), grated cheese
Veg Portions / Serving:
1
Share:
Start your day with a yummy, easy breakfast in colour with these breakfast burritos – perfect for fuelling the kids for school.
Method:
Cook any raw veg you want to cook through first: wilt the spinach if you like, fry the peppers, mushrooms or onions, follow packet instructions on frozen veg, etc. All of these will cook in minutes, and most are fine to just add without cooking if you are happy with them that way!
Scramble the eggs by heating a frying pan over medium heat with a tablespoon of oil or butter until it starts to sizzling. Beat the eggs, adding a little salt & pepper if you like, then pour into the hot pan and use a spatula or wooden spoon to move them around a little until they are almost completely cooked through (about 30 secs-1 min). Take off the heat and stir for another few seconds as it continues to cook. Divide between the 4 wraps and top with the veg and any optional extras you are using (maybe give everyone a wrap with eggs and veg and put the extras on the table for them to each create their own). Fold or roll and eat straightaway.
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
