Egg burritos with roasted capsicum

Egg burritos with roasted capsicum


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These breakfast burritos are a perfect takeaway meal for busy mornings.

Lynn Lewis

Serves: 4 

  • 4 large flour tortillas
  • 1 tablespoon vegetable oil
  • 8 large eggs, lightly beaten
  • 4 tablespoons milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large roasted red capsicum, coarsely chopped
  • 2 tablespoons chopped coriander
  • ¼ cup (60 ml) bottled salsa, at room temperature

Preparation:5min  ›  Cook:5min  ›  Extra time:5min  ›  Ready in:15min 

  1. Warm the tortillas (see Hint). Heat oil in a medium non-stick frying pan over medium heat.
  2. Whisk eggs with milk and salt and pepper. Pour into the frying pan and let egg mixture set for one minute. Stir in the capsicum and coriander; cook, stirring constantly, until the eggs are soft-scrambled, 2 to 3 minutes. Remove from heat.
  3. Spoon a quarter of the egg mixture in the middle of each tortilla; top each one with 1 tablespoon of salsa. Fold the edges of each tortilla over, then fold in thirds, like a letter, to enclose filling. Wrap in aluminium foil to eat out of hand.

Helpful hint

• To warm tortillas, preheat oven to 180°C. Stack tortillas (up to 6 at a time) and wrap loosely in aluminium foil. Warm for 8 to 10 minutes. Leave wrapped until ready to serve.
• Alternatively, wrap stacked tortillas in a clean kitchen towel and microwave for 1-2 minutes.

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