Serves 10
Directions
- 1To a pan on medium heat, cook up some diced onion.
- 2Add extra lean beef mince and the seasonings (salt, onion powder, garlic powder, sage, thyme, smoked paprika).
- 3Add diced garlic and Worcestershire sauce and let it fully cook through.
- 4Add tomato paste, mix it, and set it aside.
- 5To make the eggs, mix them with some salt.
- 6On low to medium heat, add light butter with 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 on a pan with the burritos on top for a few minutes to seal them until they're golden brown and crispy.
- 12Wrap them up.
- 13Store them in the fridge or freezer and reheat when you're ready to eat.
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 (Leggo’s Garlic & Herb Tomato Paste)
- 14 Eggs
- 1 Tsp Salt
- 200 g Egg Whites
- 25 g Light Butter (Nuttelex Light)
- 10 Warm Tortillas (Simsons Pantry Large Low Carb Tortillas)
- 25 g Sriracha Mayonnaise
- Chives
- 20 g Low Fat Grated Cheese (Bega 50% Less Fat Grated Cheese)
Equipment
panmicrowaveair fryeroven
Tips
- To make the best and fluffiest eggs, mix them with some salt and constantly stir and fold them gently on low to medium heat with light butter.
- To reheat, take a burrito out of the freezer, remove foil, and microwave for approximately 2 minutes to thaw. Then, air fry or oven bake at 190C/375F for approximately 5-8 minutes. Alternatively, reheat the burrito in a pan on low heat, turning it around every minute or so for approximately 5 minutes.
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