Dawn to Dusk Breakfast Burrito

This recipe makes 2 wraps

2 stoneground flour wraps

For the eggs,

olive oil or spray and cook

3 large eggs, beaten

90g baby spinach, steamed for 2 minutes in the microwave, run cold water over the spinach to cool it down then use your hands to squeeze off the excess water.

1 tbsp cottage cheese

feta cheese crumbled

For the rice and beans

olive oil or spray and cook

1 tsp garlic

1 tsp ground cumin

1 tsp ground coriander

1 cup cooked rice

1/2 x 400g tin black beans, drained from the liquid

For the eggs

Heat a non stick pan & add a drizzle of olive oil. Scramble the eggs then stir through the cottage cheese cooked baby spinach & feta. Season with salt and pepper according to your taste. Remeber the feta adds a salty taste. Cook the eggs out well & put the eggs on a paper towel to remove excess moisture. You need the eggs to be dry for the wraps.

For the rice

Heat a small pot then add a drizzle of oil and saute the garlic & spices. Add the beans and the cooked rice. Cook until the rice dries out. Season with salt and pepper.

Add a spoonful of egg and a spoonful of beans and rice to the wrap, fold the sides in and roll the wrap over.

Wrap in baking paper first then cover in foil.