Breakfast Burrito

4 x La Banderita Burrito Grande flour tortillas

1 tsp. olive oil

8 slices of ham

6 eggs

2 tbs. cream

2 spring onions, finely chopped

1 handful of baby spinach

Coriander, to garnish

1/2 a punnet of cherry tomatoes, halved

Juice of 1/2 a lime

Guacamole, to serve

Tabasco to serve

Salt and pepper

Make this with

Burrito Grande

Soft Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Over a medium heat, warm tortilla on both side for a minute and then keep warm in a clean tea towel.

Step 2

Crack the eggs and whisk with the cream until well combined. Season with a small pinch of salt and mix through the spring onions. Drizzle a little olive oil in to a large non-stick pan over a medium heat. Pour in the eggs and swirl around the pan. Once it just starts to set bring in the sides with a plastic spatula and swirl again to set the uncooked eggs.

Step 3

Portion ham, egg, guacamole, spinach, coriander, tomatoes, a squeeze of lime juice and a splash of Tabasco between the tortillas. Wrap to form a burrito.