Breakfast Burritos

Ingredients

• medium potato — diced1 ea
• medium red onion — peeled and diced1 ea
• pepper — deseeded and diced1 ea
• turkey mince — 2% fat250 g
• garlic granules1 tsp
• smoked paprika — 1 tsp2.5 g
• large flat mushroom — diced1 ea
• spinach — roughly chopped80 g
• medium eggs8 ea
• reduced-fat cottage cheese150 g
• tortilla wraps8 ea
• reduced-fat cheddar — finely grated80 g

Method

1. Preheat the oven to 200ºC.
2. Spray a baking tray with low-calorie cooking spray and cut the potato into 1cm dice. Add to the tray along with the onion. Cook for 10 minutes.
3. Add the pepper and turkey to the tray and sprinkle over the garlic and paprika. Cook for a further 10 minutes.
4. Break up any large pieces of turkey mince and add the mushroom and spinach. Return to the oven for 5 minutes, until the spinach has wilted a little.
5. Add the eggs and cottage cheese to a food processor and blitz until smooth. Season to taste with salt and pepper.
6. Pour the egg mixture into the tray and mix lightly. Roughly flatten and return to the oven for a final 10 minutes.
7. Remove from the oven and slice into 8. Microwave the tortilla wraps for 30 seconds so they're more pliable.
8. Divide the cheese between the wraps and add a slice of the egg to each wrap.
9. Fold the left and right sides of the wrap over the egg filling. Then fold over the bottom and top of the wraps to fully encase. Place seam-side down onto the work surface.
10. If serving right away, cook in the oven at 200ºC for 15-20 minutes — or air-fry at 180ºC for 10 minutes — until the tortilla wraps are crisp and lightly golden. If storing in the freezer, wrap in non-stick baking paper and cling film (or foil), then pop into the freezer.