Its International Women's Day and nutrition queen Rhiannon Lambert has cooked up this delicious and nutritious breakfast burrito.
We are so proud to work with Rhiannon and quite frankly, we couldn’t be happier to have her knowledge, creativity and nutritional know-how as part of our flock.
Absolutely scrumptious and ideal for at home or on-the-go, we love it and so will you.
Instructions
- Preheat the oven to 200°C and line a large baking sheet with parchment paper
- Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, smoked paprika, and red pepper flakes
- Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp
- Heat a grill pan on the stove to medium heat and char the red pepper for 4 to 5 minutes per side
- Alternatively, roast in the oven until soft then remove from the grill or oven, remove the stem and slice the pepper into strips
- Make the pico de gallo by finely dicing the ingredients and combining together
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas
- Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and coriander
- Sprinkle it with salt and pepper and a squeeze of lime
- Fold the left and right sides of the tortilla over the filling, then fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito