I love brunch. It’s possibly the best meal invention since breakfast itself. And we are spoilt for choice of brunch options in Canberra. Just this past weekend while I was out in the city for brunch with friends, I found the cafe selection impressive and the number of people sharing in this morning ritual immense!
We had to wait for a table because, as a friend informed me, ‘no one takes bookings anymore’. And while waiting I remembered that before we could afford to go out to lovely cafes for brunch, this same group of friends and I would get together for homemade brunch. It used to be a great tradition and we wouldn’t hold back with the brunch options. We would have poached eggs, toast, bacon, mushrooms, tomato, even hash browns (when we were feeling a bit worse for wear after a big night).
With these fond memories in mind I propose we start a movement. Rather than having friends and family over for dinner, host a brunch! Rather than going out on a Saturday or Sunday, do a big cook up with the kids! Reclaim your weekend mornings at home in your slippers and dressing gown with a delicious breakfast that will keep you full for most of the day! Embrace your own BACKYARD BRUNCH!
If you want to brunch it up at home but are a bit over the traditional fry-up, give this Breakfast Burrito a go. It is high in protein and fibre and will keep you choc-a-block full for most of the day. It is surprisingly quick and easy to prepare and would make for a healthy breakfast-for-dinner option if you are ever that way inclined. Give it a go and let me know what you think!
Breakfast Burrito
Ingredients
- 4 wrap, wholegrain (barley or wholemeal tortillas)
- 4 egg
- 1 cup spinach, baby
- 100 g cheese, tasty, low fat grated (½ cup)
- ½ avocado diced
- 1 tomato, common diced
- ½ onion, red diced
- ⅛ bunch coriander, fresh finely chopped
- ¼ lemon (juice only)
- 2 tsp oil, olive
- 1 clove garlic crushed
- 400 g beans, black, canned drained and rinsed
- ½ capsicum, red diced
- ½ tsp chilli, powder
- ½ tsp oregano, dried
- ½ tsp cumin, spice
- salt, table
- pepper
Instructions
- Combine diced avocado, tomato, red onion, coriander, lemon juice and a pinch of salt in a bowl. Loosely mix so that lemon juice has lightly coated the vegetables.
- In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
- Add black beans, capsicum, chilli powder, oregano and cumin to the saucepan and cook for 2-3 minutes, stirring regularly.
- Add salt and pepper to taste.
- Whisk eggs in a bowl. In a non-stick pan, over medium heat, scramble eggs for 2-3 minutes or until they are cooked through.
- On a plate, top the barley wrap (or wholemeal tortilla) with some baby spinach, 1 quarter of the scrambled egg, 1 quarter of the salsa, 1 quarter of the black bean mix and some cheese. Fold into a wrap and enjoy! Delicioso!