Breakfast is a tough meal to get variety. It’s easy to choose the same foods over and over again. While this is fine (and can be helpful for some people), some meals can get old.
This burrito came from a habit of eating scrambled eggs and toast for breakfast every morning. One day I realized I had some leftovers from fajitas [https://formyangon.com/blog/view/58], and threw them into a wrap along with my scrambled egg and halloumi. It took just as long to cook as normal, yet became a fun and delicious way to start the day.
You can have some fun with this recipe, add any vegetables, seasonings, or sauces for added flavor.
Active Time: 5 minutes
1 wholegrain wrap
50g halloumi cheese
¼ cup sliced bell peppers and onion (can be roasted or sauteed)
¼ cup black beans
½ tomato, thinly sliced
½ spring onion, sliced
Fresh coriander, chopped
If you prefer the bell peppers and onions soft, saute or roast.
Heat a small nonstick skillet over medium heat. When hot, add the halloumi and cook for 2 minutes on each side. Remove from pan and set aside.
Return the pan back to the heat. Scramble the egg.
Lay the wrap flat on a plate. Top with halloumi, scrambled egg, peppers, onions, black beans, tomato, spring onion, and coriander.
Roll up and serve.
To meal prep, leave out the fresh tomato, spring onion, and coriander. Wrap tightly in plastic wrap and refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition Information (per wrap): 450 calories, 20g fat, 43g carbohydrate, 7g fiber, 26g protein.