Egg and avocado burrito
21 Feb 2017
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
For a lazy weekend breakfast/brunch or a summer picnic I often make egg and avocado burrito, particularly when I have some leftover salsa. I normally use my favourite tomato and spring onion salsa, or I just mix together some chopped tomatoes, onion & chilli with some olive oil and lime juice. I like using proper, gluten-free, corn tortilla sheets (available in Mexican delis), but wheat tortilla wraps are just as suitable.
Ingredients
- 2 eggs
- 1 tortilla
- 2 to 3 slices of avocado
- 2 Tbsp tomato salsa
- coriander leaves
Instructions
- Lightly beat the eggs with a pinch of salt.
- Heat a little oil in a frying pan, pour in the eggs and make some scrambled egg or an omelette.
- In another pan heat the tortilla on each side (without using any oil), then slide it onto a plate.
- Tear the omelette and put these or the scrambled egg in the middle of the tortilla, then top with the avocado slices and some salsa. Scatter some chopped coriander leaves on top.
- Fold and wrap, then cut in half and serve.
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Categories
- Meal Type: - Breakfast - Brunch - Budget - Everyday - Fast Food - Lunch - Nibbles & Bites - Quick & Easy - Sandwiches - Snacks
- Cuisines: - Mexican - Tex-Mex
- Occasions: - Parties - Picnic - Sports Food
- Ingredients: - Corn or Maize - Eggs - Other Flours
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - Sugar Free - Vegetarian
- Skill Levels: - Easy
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