Breakfast Omelette Burritos – burriliant!


Breakfast burrito

I haven’t got round to sampling many dishes from the Hairy Dieters’ most recent book, Make it Easy, but Breakfast Omelette Burritos caught my eye and has become a regular which my son Will absolutely loves.

At 447 calories per serving you might be better off having this as an occasional treat, or perhaps as a weekend brunch dish. Mustard with sausages and bacon? Well, why the hell not, it will certainly give your morning a bit of a kick!

As the instructions below outline, patience is definitely a virtue so do cook the egg very slowly otherwise your wrap will disintegrate when you come to lift it out of the pan. I’ve just about got the knack down to a tee now – perhaps I’ve made this too often?

Recipe: Breakfast Omelette Burritos

Calories: 447 per serving

Serves: 2

Book: Hairy Dieters – Make it Easy

Prep time: Approx 10 mins

Cooking time: Approx 15-20 mins

Ingredients: 2 sausages (sliced in half lengthways), 4 bacon rashers (trimmed of fat), 25g plain flour, 4 eggs, 2 tbsp milk, mustard (optional), brown sauce (optional), ketchup (optional), flaked sea salt, ground black pepper, low-cal cooking spray

Cost per portion: Approx £1.16

Method: Heat a griddle pan until it’s very hot. Add the sausages and grill them for 4-5 minutes on the skin side. Keep pressing them down so they colour evenly and don’t curl in on themselves.

When the skins are nicely browned, turn the sausages over and grill the other side. Add the bacon rashers to the pan and grill them on both sides. Keep the sausages and bacon warm.

Put the flour in a bowl and season it with salt and pepper. Add one of the eggs and whisk it to make a thick paste. Add the remaining eggs, one at a time, then finish with the milk to make a smooth batter.

Spray a large non-stick (25-26cm diameter) frying pan with low-cal oil. Pour in half the egg mixture and swirl it around so it coats the base of the pan in an even layer. Cook the omelette over a low to medium heat until it is just set, without letting it take on any colour on the underside. It’s very important to cook the omelette slowly and gently or it will crack when you try to roll it up.

Arrange half the bacon and sausages in the middle of the omelette. If you want any condiments (ketchup, brown sauce or mustard) do that now. Fold the bottom of the omelette over the meat, then fold in the sides. Roll it on to a piece of foil and wrap it completely, or leave the top exposed if eating at once. Repeat to make the second omelette.

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