How to make Low-Carb Breakfast Burrito
We made this low-carb version of the classic burrito with egg tortilla, chilli mushroom "rice", and cashew cream.
It's perfect for a filling breakfast or light lunch, at home or on the go.
Soak the cashew nuts in a cup with hot water.
Pulse the cauliflower florets in a blender into small bits.
Beat the eggs with chopped coriander, salt and pepper in a bowl.
Heat the oil in a skillet, and, for each wrap, pour in half a ladle of the egg mix. Cook the omelette for 3 minutes, flipping it in between.
Heat the oil with oregano and chilli powder in a skillet. Add the cauliflower, chopped mushrooms, and cook for 7 minutes.
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For each burrito, spoon the cauliflower rice over the bottom half of the omelette and top it with chopped tomatoes.
Then, cover with avocado wedges and cashew cream.
Roll into a burrito and serve it warm, sliced in half.