Serves 10
Directions
- 1To a pan on medium heat, cook up some diced onion.
- 2Add extra lean beef mince and the seasonings listed (1 Tsp Salt, 1 Tsp Onion Powder, 1 Tsp Garlic Powder, 1 Tsp Sage, 1 Tsp Thyme, 2 Tsp 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 best and fluffiest eggs, start by mixing 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 the burrito 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 reheat from frozen: microwave for approximately 2 minutes to thaw, then air fry or oven bake at 190C/375F for 5-8 minutes, or reheat in a pan on low heat for approximately 5 minutes, turning every minute.
- For fluffy eggs, mix with salt and stir/fold gently on low to medium heat with light butter until fluffy.
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