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  • Writer's pictureLydia Gerratt

Breakfast burritos

Breakfast burritos

This is such a brilliant breakfast recipe; eggs, red peppers, spring onions, tomatoes, jalapenos and cheese all wrapped up in flat bread. It’s so ridiculously delicious and will keep you going until dinner time.

Long before I had children I used to go horse-riding in the Sonora dessert in Arizona for a week and stay on a dude ranch (COWBOYS!!). I expected the riding to be amazing and it was, but I didn’t expect the food to be so seriously tasty - south western cooking is totally worth the 9 hour flight from London. We would have breakfast burritos with loads of Mexican Cholula chilli sauce and big cups of American coffee with half and half (half milk, half cream – genius). And, then 3 hours of riding in the dessert before a cook out lunch (a big pot of steaming food over a hickory wood fire – I was in a cowboy movie). Heaven.

I’m counting down the years to when I can go again with my little boys when they are old enough and can just about able to ride.

Miraculous ingredients: Burford Brown eggs, Santini baby plum tomatoes (M&S sells this variety), Cholula chilli sauce

Breakfast burritos


4 eggs (Burford Browns taste wonderful, they are available in quite a few supermarkets)

2 tablespoons extra virgin olive oil

1 red pepper, sliced into strips

50g baby plum tomatoes (a handful), cut into quarters

4 spring onions, trimmed and sliced

2 jalapeno green pepper slices, finely chopped (optional – if your children don’t like the heat leave them out and add chilli sauce to your finished burrito), I keep a jar of jalapeno slices in brine in my fridge

20g mature cheddar cheese, grated

Sea salt and ground black pepper to season

2 flat breads, 1 per person (I like using the Lebanese flat breads, but Mexican style flat breads are in all the supermarkets)


Place a medium dry pan on a low heat to warm while you prepare the ingredients.

Add the olive oil to the warm pan, turn the heat to medium high and fry the red pepper slices for a couple of minutes. Next, add the tomatoes, spring onions and jalapeno and fry for another 4 minutes until all the ingredients are soft.

In the meantime, crack the eggs into a bowl, whisk with a fork and season with a little salt and pepper. Put the flat breads on a plate and into the microwave for 20 seconds to warm through and soften.

Add the egg mix to the pan with the softened vegetables and leave to cook for about 30 seconds (give the eggs a chance to start solidifying). As the eggs start to thicken and change colour, mix with a fork quickly. Sprinkle the cheese onto the egg and vegetables and mix again with a fork. The eggs should be just cooked (approx. 2 mins).

Place half the egg mix on each of the flat breads in a line down the centre. At the bottom end, fold about 2cms of the flat bread over the egg mix and then fold over the sides to create a long tube with an open top.

Preparation 10 minutes, cooking 10 minutes, 2 adult portions (double or triple up the quantities to make more for your children).


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