Happy New Year!

Having finally recovered from the excitement of 12 days of Christmas, we’re here with a recipe that has been on repeat in the Tanya-Sajjad household. For us, it’s a breakfast recipe because mornings are when we’re most pressed for time, but it could just as easily be a great 10-minute dinner option. This recipe is loosely based on a recipe in Molly Yeh’s cookbook, Home is Where the Eggs Are, and Molly’s recipe is based on a recipe by Nadiya Hussain.

Here are the things going for this recipe:

It’s super quick
It’s super delicious
It’s the perfect way to use up little bits and bobs in your fridge

The choose-your-own-adventure aspect of this burrito makes it a little difficult for me to give you an actual recipe, but here are some guidelines. The only non-negotiable here is that you need to use a non-stick pan.

Recipe: Breakfast Burrito

Ingredients
1 flour tortilla/pita
2 eggs, lightly whisked and salted
2 tbsp shredded chicken/sausage/mushroom
1 tbsp curry of some sort, if you have it (I usually use the gravy from whatever we were eating the night before)
1 tbsp tinned black beans (optional — but i always seem to have this on hand)
1 tbsp veggies (optional)
1 tbsp shredded cheese/slice of cheese
2 tbsp oil

Method
Add oil to your nonstick pan (mine is 8-inch) and when that heats up, pour in the eggs on a medium flame.

Give it a minute( and before the egg has fully set), carefully place your tortilla on the egg.

Press down the tortilla so that it sticks to the egg.

Give it another minute, and flip the whole thing over, so that the tortilla is now touching the base of the pan.

Spread the curry all over the egg, lower the flame and let the tortilla crisp up a bit, being careful not to burn it.

Move it to a plate, add your toppings in a line a little off-centre and roll, starting from the side you’ve placed your toppings.

Cut into two, and enjoy!