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Steak and egg burrito

Steak and egg burrito

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Burritos are a hearty on-the-go option. Wrap it in a layer of baking paper, then aluminum foil to hold the heat until you can eat it. Use leftover steak from the night before or swap in deli-sliced roast beef for an alternative option.

Ingredients

Egg white

6 medium

Egg(s)

4 medium

Red capsicum

½ medium, chopped

Green shallot(s)

2 individual, sliced

Fresh coriander

1 tbs, chopped

Ground paprika

½ tsp

Tomato-based salsa

¾ cup(s), (165g)

Baby spinach

1 cup(s), (20g)

Multigrain tortilla

192 g, (4 x 48g)

Beef sirloin steak, cooked without added fat

180 g, thinly sliced

Extra light cheddar cheese

¼ cup(s), grated, (30g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a baking tray with oil.
  2. Whisk egg whites and eggs in a large bowl until combined. Stir in capsicum, shallots, coriander, paprika and ¼ cup salsa. Season with salt and pepper.
  3. Lightly spray a large deep non-stick frying pan with oil and heat over medium heat. Add egg mixture and cook for about 1½ minutes, or until it starts to set around the edge. Using a spatula, gently stir and turn mixture, allowing uncooked egg to run underneath. Continue process for about 2 minutes or until egg is just set.
  4. Scatter spinach evenly over tortillas, Spoon 1/4 of the cooked egg across centre of each one, then top evenly with beef and cheese. Fold in sides and roll up to enclose filling. Place burritos seam-side down on prepared tray. Bake for 5-8 minutes, or until cheese is melted. Serve with remaining salsa.

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