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Breakfast Peas & Green Eggs Burritos

Yields1 ServingPrep Time3 minsCook Time10 minsTotal Time13 mins

Breakfast Peas & Green Eggs Burritos

 4 eggs or 1 pack silken tofu to make it vegan
 1 cup fresh peas (straight from the pea pod). You can also use frozen peas
 1 tsp chopped garlic
 ¼ cup chopped red onions
 ¼ cup my signature spinach pesto
 ¼ cup chopped plum tomatoes
 ½ tsp salt (add 1 tsp black salt if using tofu)
 ½ tsp chilli flakes
 a few sprays of Frylight butter
 4 gluten-free chia seed wrapsI got mine from BFree Foods
 cheese (optional)I used Eatlean protein cheese

heat some sprays of oil in a frying pan - these keeps the butter to a minimum but if you prefer, add 1-2 tspns butter instead


add your garlic and onions and let them turn translucent whilst you break your eggs and beat them or scramble your silken tofu with a fork if you're making these vegan


add your peas to the pan and toss for 1min. Fresh peas are delicious in this but you can use frozen if you prefer


add your eggs or tofu and scramble


chop your tomatoes and add them in


add the spinach pesto and mix everything well


season with salt if using eggs or black salt if using tofu because the latter gives the tofu an eggy flavour


add chilli flakes if you like it spicy


add some cheese (totally optional but very delicious)


add your filling to the centre of a chia seed wrap (or any wrap/tortilla) and fold each side in and then the ends like a parcel


Place these parcels on a frying pan (no oil needed) on medium to high flame to toast for 1 min or until brown


flip over to toast on the other side for 1min or until brown


cut your burrito parcels in half and serve hot or cold - a great breakfast on the go or for your lunchbox