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Breakfast

Breakfast burrito wrap

A filling wrap of scrambled British Lion eggs, black beans and peppers, cooked through and rolled in a wholemeal tortilla.

Prep
8 min
Cook
8 min
Total
16 min
Portions
1
  • Easy
  • Pregnancy
  • Second trimester
  • Third trimester
  • Postnatal recovery
  • Vegetarian
  • High-protein
  • Iron-containing
Breakfast burrito wrap served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 1 portion. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the olive oil in a pan and cook the diced pepper for 2–3 minutes until softened.
  2. Step 2. Add the black beans and warm through, stirring occasionally.
  3. Step 3. Beat the eggs and pour into the pan, stirring gently and continuously until fully set with no runny liquid.
  4. Step 4. Warm the tortilla wrap in a dry pan or microwave for a few seconds.
  5. Step 5. Spoon the egg mixture onto the wrap and sprinkle over the cheese.
  6. Step 6. Roll up the wrap tightly and serve immediately while piping hot.

Allergens for your selection

  • Contains: Eggs
  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.