Serves 10
Directions
- 1To a pan on medium heat, cook up some diced onion until softened.
- 2Add extra lean beef mince, season with salt, onion powder, garlic powder, sage, thyme, smoked paprika, and cook until browned.
- 3Once browned, add diced garlic and Worcestershire sauce, and let it fully cook through.
- 4Then add tomato paste, mix it, and set it aside.
- 5In a bowl, whisk together the eggs, egg whites, and salt.
- 6On low to medium heat, add light butter to a separate pan, then add the eggs and constantly stir and fold them gently until they're nice and fluffy.
- 7Grab a warm tortilla.
- 8Evenly distribute the mince and eggs with some Sriracha Mayo and chives.
- 9Roll it tightly.
- 10Repeat the process for the other burritos.
- 11Place some cheese (20g per burrito) on a pan over low heat with the burritos seam side down on top for a few minutes to seal them until they're golden brown and crispy.
- 12Wrap them up in foil.
- 13Store them in the fridge or freezer.
- 14Reheat when you're ready to eat.
Ingredients
- 1 null Brown Onion, diced
- 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 null Garlic Cloves, diced
- 100 ml Worcestershire Sauce
- 350 g Tomato Paste or Marinara (Leggo’s Garlic & Herb)
- 14 null Eggs
- 200 g Egg Whites
- 1 Tsp Salt
- 25 g Light Butter (Nuttelex Light)
- 10 null Warm Tortillas (Simsons Pantry Large Low Carb Tortillas)
- 25 g Sriracha Mayonnaise per burrito (optional)
- Chives
- 20 g Low Fat Grated Cheese per burrito (Bega 50% Less Fat)
Equipment
panfoil
Tips
- To make the best and fluffiest eggs, constantly stir and fold them gently while cooking.
- Sprinkle cheese in the pan and place the burrito seam side down to seal it and make it golden and crispy.
- Wrap individually in foil and store in the fridge or freezer.
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