Breakfast burritos


Total time: 30m
Preparation Time: 30m

Servings
For 6 piece


Nutritional Information

Contains 347 Kcal, 19g Protein, 25g Carbohydrates, 18g Fat


Ingredients

  • Filling
  • 2 onions, thinly sliced
  • clarified butter for frying
  • 500 g mushrooms, sliced
  • 6 eggs
  • 0.5 tsp salt
  • 1 dl milk
  • 2 tbsp parsley, finely chopped
  • a little pepper
  • Burritos
  • 6 wheat tortillas
  • 100 g baby spinach
  • 130 g grated Gruyère

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Instructions

  • Filling

    Heat a little clarified butter in a non-stick frying pan. Sauté the onions for approx. 5 mins., then the mushrooms for approx. 5 mins., season with salt. Set aside the mushrooms. Beat the eggs, milk and parsley, season. Heat a little clarified butter in the same pan. Pour the egg mixture into the pan, allow to solidify slightly. Using a spatula, push the eggs back and forth until just firm but still moist.
  • Burritos

    Lay out the tortillas. Spread the cheese, mushrooms, scrambled eggs and spinach in the middle. Fold the tortillas in from the side and roll up, tie with kitchen twine. Heat up the frying pan, cook the burritos for approx. 2 mins. on each side.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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