10 months ago

MJOW Cookbook Final


BREAKFAST BURRITO By Andrew Penistone inspiration I love burritos. I love breakfast. This is the beautiful fusion of the two. Seriously though this is a delicious health twist on a tradition Mexican dish. prep time 5 minutes things you need 2 or 3 Eggs 2 Tbsp Quinoa or Chickpea Flour 1 Handful Spinach 2 Mushrooms 2 tsps Greek Yoghurt cook time 10 minutes serves 1 person 2 Spring Onions 1/4 tsp Chili Flakes 4 Cherry Tomatoes 1/2 Avocado (diced) 1/4 tsps Paprika 23

O Vegetarian O Gluten Free O Spicy O Contains Nuts directions 1 Whisk the eggs, quinoa flour and chili flakes in a bowl to make a smooth mixture. Season well with salt and pepper. 2 Using a medium heat, spray a frying pan with avocado oil and pour in the egg mixture to make a thin pancake on the bottom of the pan. (You may need to make two pancakes, depending on the size of your frying pan). 3 Once the pancake is cooked on one side (3-4 minutes) flip it over and cook the other side for a minute or two. 4 Remove the cooked pancake from the pan, cover with foil and put to one side while you cook the filling. 5 Gently fry the spring onions, mushrooms, tomatoes and paprika in a frying pan until soft then add the spinach and cook until the spinach has wilted. Season well with salt and pepper. 6 Put the pancake onto a plate, put the vegetable mixture into the centre, top with the yoghurt and avocado. 7 Carefully roll the burrito up, tucking the ends under, and cut in half. notes 24

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