Break­fast bur­rito

Runner's World (UK) - - The Fit Food Handbook -

CHEF and marathon run­ner Nate Ap­ple­man logs 35 miles a week and re­fu­els af­ter a morn­ing run with this easy-to-make dish that’s full of pro­tein, carbs and fi­bre. ‘This bur­rito com­bines my two favourite foods – eggs and av­o­cado,’ he says. One egg has six grams of pro­tein to build and main­tain mus­cle and in­crease feel­ings of sati­ety, while av­o­cado is high in fi­bre and healthy fats.

Fry the onion and jalapeño in olive oil. When the onion is soft, add the cumin.

Add the beans and stir. When the beans are hot, add the eggs and cook un­til fluffy. Sea­son with salt. Mix the yo­ghurt with the lime juice and set aside. Grill the four tor­tillas un­til they puff up. Lay tor­till­las out and di­vide the egg-and-bean mix­ture evenly among them. Top the eggs with an even amount of cheese, av­o­cado and yo­ghurt.

Add salsa if re­quired, and roll.

NUTRI­TION PER BUR­RITO Kcals 498, Carbs 57g, Fi­bre 14g, Pro­tein 23g, Fat 24g

Onions are very high in the B vi­ta­min bi­otin, which is vi­tal for a healthy me­tab­o­lism.

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