Serves 10
Directions
- 1Cook diced onion in a pan on medium heat.
- 2Add extra lean beef mince to the pan.
- 3Add 1 Tsp Salt, 1 Tsp Onion Powder, 1 Tsp Garlic Powder, 1 Tsp Sage, 1 Tsp Thyme, and 2 Tsp Smoked Paprika to the beef mince.
- 4Add 4 diced garlic cloves and 100ml Worcestershire Sauce to the beef mince and let it fully cook through.
- 5Add 350g Tomato Paste/Marinara to the cooked beef, mix, and set aside.
- 6Mix 14 eggs, 200g egg whites, and 1 Tsp salt in a bowl.
- 7Add 25g light butter to a pan on low to medium heat.
- 8Pour the egg mixture into the pan.
- 9Cook the eggs on low to medium heat, mixing gently, until they are nice and fluffy.
- 10Grab one warm tortilla.
- 11Equally distribute the cooked eggs and beef mince onto the tortilla.
- 12Add 25g Sriracha Mayonnaise and chives to the filling.
- 13Roll the burrito tightly.
- 14Repeat the process for the other burritos.
- 15Place 25g low fat cheese on a pan.
- 16Place a burrito on top of the cheese on the pan and cook on low heat for 2-4 minutes to seal them until they are golden brown and crispy.
- 17Wrap the burritos.
- 18Store them in the fridge or freezer and reheat when ready to eat.
Ingredients
- 1 Diced 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
- 200 g Egg Whites
- 1 Tsp Salt
- 25 g Light Butter
- 1 Warm Tortilla
- 25 g Sriracha Mayonnaise
- Chives
- 25 g Low Fat Cheese
Equipment
PanBowl
Tips
- This recipe makes 10 burritos, which can be easily meal prepped and stored in the freezer for weeks.
- To make the best and fluffiest eggs, constantly stir and fold them gently until they are nice and fluffy.
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