Breakfast Burrito

Ingredients

• 1 can kidney beans
• 150 g spring onions
• 0.5 bunch Parsley
• 3 tbsp olive oil
• 6 Eggs
• 50 ml heavy cream
• 150 g shredded cheddar cheese
• Salt
• Cayenne pepper
• 4 wheat tortillas
• 200 g Sour Cream

Instructions

1. 1.

   Drain the kidney beans in a sieve, rinse well, and let them drain. Trim the spring onions and slice into thin rings. Wash the parsley, shake dry, and finely chop.

2. 2.

   Heat the olive oil in a pan and sauté the spring onions until golden yellow. Add the beans and parsley. Whisk the eggs with the cream, pour over the mixture, and cook on low heat until it thickens. Stir in the cheese and season with salt and cayenne pepper.

3. 3.

   Spread the egg-cheese mixture evenly over the tortillas, roll them into burritos, and place them in a baking dish. Bake at 200°C for 3–4 minutes, cut diagonally, plate immediately, and garnish with a dollop of sour cream.