It's a very tasty and very filling pre or post surfing recipe that I first tasted when my girlfriend prepared it for me in late 2012. This breakfast burrito will particularly satisfy those who have a liking for something filling yet light.
Thank you for introducing it to me Pam, and thanks for today's demonstration.
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| Bean up! |
Egg and bean breakfast burrito
Ingredients
Dob of butter (or olive oil if desperate (or lame))
1/2 of a finely chopped shallot
1 finely chopped clove of garlic
5 large eggs
1 hand full of shredded cheese
2 wraps or tortillas of your own choice (spinach wraps are used in this example)
1/2 can of traditional Mexican refried beans (or whole black beans will do if you're desperate)
Salt and pepper to taste.
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| Egg up! |
Method
1. Melt butter in frying pan on medium to low heat and start to caramelise shallots.
2. Add the garlic, but be careful not to burn it.
3. In the mean time, whisk the eggs in a separate bowl to make them light and fluffy before pouring them into the pan. Otherwise, just crack the eggs into the pan.
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| Fold up! |
4. Turn the heat up to medium when the eggs go in.
5. Scramble the eggs, shallot and garlic.
6. Once the eggs are cooked, push them to the side of the pan and pour the beans onto the other side. Make sure the two don't mix.
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| Eat up! |
7. Once the beans are heated ('refried beans' are already cooked by definition), remove them along with the eggs from the pan.
8. Wipe the pan clean, and heat up one wrap/tortilla in the pan at a time.
9. Put the bean at the bottom of the wrap, then put the scrambled eggs and cheese on top. Seal the meal by folding the warp/tortilla up.
10. Can be eaten with sour cream and salsa.
Serves 2
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| Surf up! |
