Breakfast burrito

Low in calories but high in flavour, this omelette makes an energising weekend breakfast or light lunch.

SERVES 1 PREP TIME 5 MINS COOK TIME 15 MINS

● 2 eggs

● 2tsp olive oil

● ¼ red pepper, deseeded and thinly sliced ● 1 tomato, chopped

● 2tbsp canned mixed beans in spicy sauce

● ¼ red chilli, finely chopped

● 1tbsp chopped fresh coriander, plus extra to serve

● Small wedge of lime

1

Heat the oven to 200C/ Gas 6. Whisk the eggs with 2tbsp water. Heat a small non-stick, ovenproof frying pan with 1tsp of the oil, pour in the whisked eggs and cook for a few mins to set the base. Transfer to the oven and cook for 3-4 mins until cooked through. Turn out onto a plate to cool.

2

Meanwhile, add the remaining oil to the pan and cook the pepper for 3-4 mins to soften. Add 2tsp water with the tomato, beans and chilli and cook for 5 mins. Spoon the pepper mixture and coriander onto the omelette. Fold the omelette over, or roll it up, season with black pepper and serve with extra coriander and a lime wedge to squeeze over.