Breakfast Burrito 101


You know when you just get a craving, you know?!

Mexico just knows what's up, but I'm still on that fitness hype so I wanted a healthy version. Plus, when you make it at home.. you can have all the extra guac you want! YARS.

This dish is actually really quick and easy to make, perfect for those snoozy, early mornings. Well.. I made it at 10am, hardly early, definitely snoozy hehehe.

Again, I'm gna say that any veg you like/have is good veg.

  • Wholewheat tortilla
  • Avocado
  • Mushrooms
  • 1 Tomato
  • Lettuce
  •  2 Eggs
  • Almond milk
    (or cow, or any nut variation) 
  • Chilli
  • Cajun
    (or any spice ya like)
  • Corriander

  1. Slice the tomatoes and mushrooms lightly fry. (Just to take the cold edge off them, warm them a bit).
  2. Slice up lettuce, coriander, chilli and avocado.
  3. Beat eggs and table spoon of milk in a bowl, scramble in a pan on medium heat with a little oil.
  4. Toast tortilla under the grill, or microwave 30 secs - 1 min.
  6. Open tortilla on a plate, layer everything into a pretty rainbow pattern.
  7. Sprinkle your herbs, seasoning and chilli bae.
  8. Roll, hold the edges and turn them in. Fold the burrito in half, roll it up.

What do you think? Nice and easy and delicious and healthy. All the and's.
And I ate this faster than I made it. Oops. hehehe.

Until next time, Erica xo 

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