Breakfast Burritos

Breakfast Burritos
Servings 2

2 medium tomato(s), finely chopped
2 tablespoon tomato ketchup
2 spring onions, finely chopped
1/4c mushrooms, sliced
1 stock cube, vegetable, made up with 150ml hot water
1/2 teaspoon pepper, black, freshly ground, to taste
1 spray low-fat cooking spray
3 medium egg(s)
2 tablespoon skimmed milk
2 medium soft tortilla(s)
1 pinch salt, to taste

1. First make the salsa by mixing together the tomatoes, tomato ketchup and spring onions. Set aside

2. Next, simmer the mushrooms and vegetable stock in a saucepan for about 3 – 4 minutes, stirring occasionally.

3. Meanwhile, spray a medium non-stick saucepan with low fat cooking spray. Beat the eggs and milk together and season with salt and pepper. Add to the saucepan and scramble the eggs over a medium heat until just set. Remove from the heat.

4. Warm the tortillas in a hot frying pan, one at a time, flipping them over after a few seconds.

5. Lay the tortillas on two separate serving plates and fill the centre with scrambled eggs and well-drained mushrooms. Fold up one edge of each tortilla to form the base, then fold in the sides to form pockets. Serve with the tomato salsa.

6. Cook’s tips: For extra flavour, stir a couple of snipped grilled turkey rashers into the scrambled eggs. This will add 1/2 Point per serving. If you like, add some chopped fresh herbs to the salsa, such as coriander or parsley.