Breakfast Burrito
Ingredients:
| 1 tbsp | Pepper chutney per burrito |
| 1 | Sweet red pepper diced |
| ½ | Red onion diced |
| 2 | Vine tomatoes diced |
| 1 | Clove garlic |
| 2 tbsp | YR sauce |
| 200ml | Passata sauce |
| 2tbsp | Red wine vinegar |
| ½ tsp | Mustard seed |
| Scrambled | Egg |
| 8 | Eggs |
| 50ml | Cream |
| 1 tbsp | Olive oil |
Filling |
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| 100g | Quinoa mixed |
| 100g | Baby leaf spinach |
| 4 | Tortilla wraps |
Prep Time:
10 minutes
Cooking Time:
25 minutes
Method:
- For the chutney place a pot on a medium heat add the pepper, onion & garlic, fry for 5 minutes with no colour.
- Add the vine tomatoes, red wine vinegar, mustard seed and YR sauce. Cook for 5 minutes and add the passata and cook for a further 10 minutes.
- Cook the quinoa as per packet instructions.
- Mix the cream & eggs together in a bowl, heat a pot on a medium heat add a tablespoon of oil then add the egg mix, stir and cook continuously for 5 minutes.
- Assemble the burrito, lay the wrap spread the chutney on top with the scrambled egg, spinach and quinoa.
Allergens:
Wheat, soya, egg, dairy & mustard
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