Huevos burrito: scrambled egg, pico de gallo

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READY IN: 15 MINS

INGREDIENTS‭:‬

Tomato

Red onion

Lime

Coriander

Rice

Large flour tortillas

Egg

Green tomato salsa

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Garlic, onion, gluten, wheat, egg

DIETARY INFORMATION‭:‬

Green tomato salsa: Ingredients: Tomato, onion, coriander, spices, garlic, lime, citric acid, salt. Contains: Onion and garlic

Flour tortilla: Contains: Gluten, wheat. May contain: Soy

 

 

METHOD:

1. Prepare the ingredients: Wash the vegetables. Finely chop the tomato. Finely chop the onion. Cut the lime into wedges. Thinly slice the coriander.

2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.

3. Cook the eggs: Meanwhile, whisk the eggs in a bowl. Heat a splash of oil in a frying pan over high heat. Add the egg mixture. Cook  for 2 minutes or until almost cooked, then add half of the green tomato salsa. Sprinkle with salt.

4. Make pico de gallo: Combine the tomato, onion and coriander in a bowl.

5. To serve: Lay the tortilla flat. Place some rice, egg and pico de gallo in the centre. Fold in the sides and roll tightly. Halve the burrito and serve with the remaining pico de gallo,  green tomato salsa and lime wedges.

 

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