Name: Breakfast burrito
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 2 eggs; 2 egg whites; 2 x 22cm (8¾-inch) wholegrain soft wraps; 40 gram (1½ ounces) reduced-fat ricotta, crumbled; 100 gram (3 ounces) smoked salmon; 80 gram (2½ ounces) baby spinach leaves; 1 medium lemon, cut into wedges

Ingredients

2 eggs

2 egg whites

2 x 22cm (8¾-inch) wholegrain soft wraps

40 gram (1½ ounces) reduced-fat ricotta, crumbled

100 gram (3 ounces) smoked salmon

80 gram (2½ ounces) baby spinach leaves

1 medium lemon, cut into wedges

Method

1.Whisk eggs and egg whites in a medium bowl until combined; season.

2.Heat a medium non-stick frying pan; cook wraps, one at a time, on high heat, for 1 minute or until warm. Transfer to a plate; cover with foil to keep warm.

3.Add egg mixture to same heated pan; cook, stirring occasionally, for 2 minutes or until mixture is lightly scrambled and just set.

4.Spoon scrambled eggs over wraps; top with ricotta, salmon and spinach. Roll wrap to enclose filling. Serve immediately with lemon.

Replace the salmon with bacon, trimmed of fat, or shaved ham, if you like. Add some fresh herbs such as chives or basil.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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