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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

Breakfast Burrito

5 from 1 vote
Recipe Serves 4 people
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Main Course
Cuisine Under 15 Minutes, Vegetarian, Wholefoods

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
  • 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!
Tried this recipe?Let us know how it was!