High protein breakfast burrito

Serves: 1

Protein: 38g

Time: 20 mins

INGREDIENTS

120g potatoes

Low-calorie olive oil spray

2 tsp onion powder

2 tsp paprika

Salt and black pepper

90 g 5% fat pork mince

1 tsp Worcestershire sauce

1 tsp tomato purée

1 egg

3 tbsp egg whites

1 tsp Flora or butter

1 flour tortilla wrap

1 tbsp chilli jam

15 g fresh chives

25 g grated mozzarella

METHOD

Chop the potatoes into small 1–2 cm chunks and microwave for 3–4 minutes until just softened. Spray with low-calorie oil and season with ½ tsp onion powder, ½ tsp paprika, salt, and pepper. Air fry at 180°C for 10–15 minutes until golden and crispy.

Meanwhile, add the pork mince to a frying pan over a medium-high heat with the remaining onion powder and paprika. Break the mince up as it cooks, then add the Worcestershire sauce and tomato purée. Cook for around 5 minutes until fully cooked, then set aside and wipe the pan clean.

Whisk the egg and egg whites together with salt and pepper. Add the Flora or butter to the pan over a low heat until melted, then pour in the eggs. Leave them to set for about 10 seconds at a time before gently folding. Continue for a couple of minutes until softly scrambled and just under your desired consistency, then remove from the heat.

Warm the tortilla to make it flexible. Spread ½ tbsp chilli jam down the centre, followed by the potatoes and egg. Sprinkle over the chopped chives, then add the pork mince, mozzarella, and drizzle over the remaining chilli jam. Fold in the sides and roll up tightly.

Heat the clean pan over a medium heat and place the wrap flap-side down. Cook for a couple of minutes on each side until golden and crisp. Leave to cool for 5 minutes, then cut in half and enjoy!

Recipe credit: MOB