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


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

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.

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.

This recipe is great with: