Breakfast Burritos with Avocado Pico de Gallo



¼ cup chopped red bell pepper

2 tbsp chopped red onion

1 cup   baby spinach 

1 tsp tex-mex spice mix

4 scoops/2 bottles the egg.

¼ cup black beans, drained and rinsed

2 10 inch whole wheat tortillas

¼ cup shredded cheddar cheese, optional 

Avocado Pico de Gallo

1 plum tomatoes, seeded and diced

½ avocado

1 tbsp chopped cilantro

1 tbsp red onion, minced

1 clove of garlic, minced

1 tsp fresh lime juice


  1. HEAT a drizzle of oil in a medium skillet over medium heat. Add the bell pepper and onion, cook for 2-3 minutes, or until until tender. Stir in spinach and cook until wilted and any extra liquid has evaporated, about 2 minutes. Stir in spice mix and cook for 30 seconds. Wipe skillet clean and increase heat to medium-high.
  2. WHISK (or prepare in bottles) the egg. with 280 ml of water and 1 tbsp of oil until smooth. Pour into preheated pan and cook without stirring for 45 seconds. Continue to cook for 7 to 8 minutes using a rubber spatula to push egg around the pan.  
  3. WHILE the egg cooks; in a small bowl mix together all pico de gallo ingredients, season with a little salt and pepper.
  4. DIVIDE the cooked egg between 2 tortillas. Top with a sprinkle of shredded cheese and a spoonful of pico de gallo. 
  5. FOLD up wrap and serve alongside any extra pico de gallo.