Breakfast buritto

To reheat, I like to give it 2 minutes in a microwave, then place into a hot sandwich press till browned.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 180 degrees (Celsius)

Step 2

De-seed the capsicums, peal the onion, and cut all into small pieces (diced).

Step 3

Peal the potatoes and cut into small cubes the same size as the capsicums

Step 4

In a baking tray (38x26cm), mix the capsicums, onion, and the potatoes with a drizzle of olive oil and season with salt and pepper. Then, place the tray into the oven to cook for 30 minutes.

Step 5

Using oven mitts, remove the tray from the oven.

Step 6

In a small bowl, combine all the dry spices to make the seasoning mix.

Step 7

Add pieces of sun-dried tomato evenly across the top of the cooked veggies, then break up/crumble the beef mince evenly over the top as well. Next sprinkle over the combined seasonings from the step above.

Step 8

Place the tray back into the oven to cook the beef (5 minutes)

Step 9

In a bowl, combine the eggs and cottage cheese.

Step 10

Using oven mitts, remove the tray from the oven and pour over the egg and cottage cheese mix, then top with the shredded cheese and place back into the oven. 5 minutes (so the egg is cooked and the cheese is browned)

Step 11

Using oven mitts, remove the tray from the oven and set aside to cool for half an hour before slicing into 8 even pieces.

Step 12

In a bowl, mix the Greek yoghurt with the horseradish cream.

Step 13

To each tortilla, add 2 tbsp of yoghurt mix in the middle of each and spread around. Next, add 1 of the egg and beef mix slices and a sprinkle of coriander. Fold and wrap each like a burrito (the two short sides in first, then one of the long sides and finally the last side folding it over the top of it all)

Step 14

Wrap each in baking paper and freeze, allow to thaw or reheat from frozen.