Serves 10
Directions
- 1In a pan on medium heat, cook diced onion.
- 2Add extra lean beef mince to the pan.
- 3Add salt, onion powder, garlic powder, sage, thyme, and smoked paprika to the beef mince.
- 4Add diced garlic cloves.
- 5Add Worcestershire sauce and let the beef cook fully through.
- 6Add tomato paste/marinara, mix, and set aside.
- 7Mix eggs, egg whites, and salt in a bowl.
- 8On low to medium heat, add light butter to a pan.
- 9Pour the egg mixture into the pan and cook, mixing gently until fluffy.
- 10Grab a warm tortilla.
- 11Equally distribute the cooked mince and eggs on the tortilla.
- 12Optionally, add Sriracha mayonnaise and chives.
- 13Roll the burrito tightly.
- 14Repeat the rolling process for the other burritos.
- 15Place some low-fat cheese on a pan.
- 16Place a burrito on top of the cheese and cook on low heat for 2-4 minutes to seal them until golden brown and crispy.
- 17Wrap the finished burritos in foil.
- 18Store them in the fridge or freezer.
Ingredients
- 1 Diced Brown Onion
- 1.5 KG Extra Lean Beef Mince
- 1 Tsp Salt
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Sage
- 1 Tsp Thyme
- 2 Tsp Smoked Paprika
- 4 Diced Garlic Cloves
- 100 ml Worcestershire Sauce
- 350 g Tomato Paste/Marinara
- 14 Eggs
- 1 Tsp Salt
- 200 g Egg Whites
- 25 g Light Butter
- 10 Warm Tortillas
- 25 g Sriracha Mayonnaise
- Chives
- 20 g Low Fat Grated Cheese
Equipment
PanWooden spoonBowlWhiskSpatulaTongsFoil
Tips
- To make the best and fluffiest eggs, mix them with salt and cook on low to medium heat, constantly stirring and folding gently.
- Reheat a burrito out of the freezer by microwaving for approximately 2 minutes to thaw, then air fry or oven bake at 190C/375F for approximately 5-8 minutes. Alternatively, reheat in a pan on low heat, turning every minute or so for about 5 minutes.
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