|4||Eggs (lightly beaten)|
|1⁄4||Cup||reduced fat milk|
|2||Tablespoon||red capsicum (finley diced)|
|2||Tablespoon||green capsicum (finley diced)|
|white pepper (to taste)|
|100||button mushrooms (quartered)|
|4||wholeflour tortillas (warmed)|
|2||medium tomatoes (slices)|
|1||Cup||reduced fat cheddar cheese (grated)|
Eggs are highly nutritious – packed with vitamins and minerals, high in protein, contain healthy fats and important antioxidants.
Kick start your day with this Mexican inspired delicious egg recipe!
Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia. A delicious and colourful alternative to a ‘traditional’ weekend omelette.
1. Lightly whisk eggs, milk, corn, capsicum and pepper together.
2. Pour one quarter of the egg mixture into a small pre-heated non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Turn over and cook for a further 15 seconds. Repeat with remaining mixture to make 4 omelettes.
3. Cook mushrooms in the same frypan until golden.
4. Top each tortilla with a cooked omelette, sliced tomato, mushrooms and cheese. Fold the edge closest to you over one third of the filling and then fold in the sides of the tortilla to form a burrito.