Scrambled egg, pepper and cheddar burrito

Ingredients

For 1 serving

• Whole wheat tortillas2
• Eggs2
• Egg whites60 g
• Bell peppers100 g
• Onion40 g
• Cheddar20 g
• Salsa50 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the peppers, remove stalk, seeds and pith and cut them into strips; peel and thinly slice the onion; grate the cheddar.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the peppers and onion with a pinch of salt for 6 minutes, until soft.
3. Beat the eggs and egg whites with a pinch of salt, pour over the vegetables, lower the heat and scramble for 2–3 minutes, stirring, until set but soft.
4. Warm the wholemeal tortillas in a dry pan for 30 seconds per side and fill them with the eggs, cheddar and salsa.
5. Roll them up, folding in the sides first, and heat them in the pan over medium heat for 1 minute per side, seam-side down first, until golden and the cheddar has melted.