Breakfast Burrito - Recipe by Christian Petracca
Ingredients
4 shortcut bacon rashers
Olive oil, for frying
1/2 brown onion, diced
100 g mushrooms, diced
100 g red capsicum, deseeded and diced
4 eggs
2 Tbs milk
40 g grated cheddar
Large handful of baby spinach leaves
2 white corn tortillas or large wraps
1/2 large avocado, diced
Salt and freshly ground black pepper, to taste
Method
Cut any easy-to-remove fat from the bacon and discard. Dice bacon. Heat a non-stick frying pan over a medium heat and add a dash of oil. Saute the bacon until it's almost golden.
Add onion and saute until translucent. Add mushrooms and capsicum and cook until softened.
Whisk eggs and milk in a bowl, pour over the vegetable mixture. Tilt the pan to spread the egg mixture evenly over the vegetables. Season with salt and pepper, then cook for 4 minutes or until the egg starts to set. Add cheddar and spainch and cook until spinach wilts and cheese melts into the mixture.
Place tortillas or wraps on a plate. Divide the mixture between the tortillas, sprinkle with avocado and fold into burritos.
Wipe the pan and reheat over a medium heat, then add the burritos and lightly toast on both sides.
Cut each burrito in half to serve.
Photo Credits: This is an edited extract from Christian Petracca On Trac, published by Hardie Grant Books. Available in stores nationally
