Bodybuilder’s burrito

Ingredients

• 2eggs
• 2 tspsriracha
• 50 gkale
• 125 gcherry tomatoes
• 50 ggoat’s cheese
• To tasteoil
• 2wholemeal tortillas
• 1 smallavocado

Instructions

1. 1

   Prepare the ingredients

   Whisk the eggs with the sriracha. Remove the tough ribs from the kale and chop the leaves finely. Halve or slice the cherry tomatoes.

2. 2

   Cook the filling

   Heat oil in a frying pan and cook the kale for a few minutes, until softened, adding the cherry tomatoes towards the end. Crumble the goat’s cheese over the vegetables. Move the kale and tomato mixture to one side of the pan, lower the heat and add more oil to the empty side. Pour the egg mixture into that side and leave it undisturbed for 30 seconds. Draw the set egg from the edges towards the centre and break it up with a wooden fork. Do not let the mixture brown.

3. 3

   Fill the tortillas

   Peel and slice the avocado. Warm the tortillas in a hot, dry frying pan, then fill them with the sriracha scrambled eggs, goat’s cheese and vegetable mixture, and avocado slices. Wrap and serve straight away.

What is a breakfast burrito?

A burrito wraps a filling in a flour tortilla, and this version gives the idea a breakfast turn with eggs and vegetables. Sriracha adds heat, while goat’s cheese and avocado bring a creamy contrast.

The filling is cooked in one pan, keeping this an easy option for a quick morning meal. The warm tortilla makes it easy to wrap and eat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 18g protein, 38g carbs, 24g fat.

The tortillas and vegetables supply most of the carbohydrates, while the eggs and goat’s cheese contribute protein. Fat comes mainly from the avocado, goat’s cheese and cooking oil. For a more balanced plate, serve a burrito with extra fresh vegetables on the side.

Get the vegetables ready

Kale ribs: Remove the firm central ribs before chopping so the leaves soften more evenly.

Tomatoes: Halve or slice them ahead of cooking. They go in near the end, so they warm without losing all their shape.

Cook the eggs gently

Pan space: Keep the kale and tomatoes to one side while the eggs cook on the other. This lets you manage the eggs separately without taking the vegetables out of the pan.

Low heat: Turn the heat down before adding the eggs. Leaving them alone for 30 seconds helps them begin to set; then draw the soft curds towards the middle and break them up gently.

Look for soft curds

The eggs are ready when they have just set into soft curds. Keep them pale rather than letting them brown, as the method directs.

The kale should be softened, and the tomatoes warmed through. Avoid cooking the filling for longer than needed, so the eggs stay tender.

Warm and wrap

Tortillas: Warm them briefly in a hot, dry pan until pliable. This makes them easier to fold around the filling.

Avocado: Slice it while the filling cooks, then add it at the end so its fresh, creamy texture stays distinct.

Serve it straight away

These burritos are best assembled just before eating, while the eggs are soft and the tortillas are warm. Serve them on their own or alongside a simple salad or extra sliced tomatoes.

Recipe notes & tips

• Remove the kale’s tough ribs before chopping the leaves.
• Add the tomatoes towards the end so they retain some texture.
• Keep the vegetables to one side of the pan while scrambling the eggs.
• Lower the heat before adding the egg mixture.
• Warm the tortillas in a dry pan just before filling them.

Variations

• More heat: Add extra sriracha to the eggs to make the filling spicier.
• Milder filling: Use less sriracha for a gentler chilli flavour.
• Different greens: Replace the kale with chopped spinach and cook it just until wilted.
• Riper avocado: Add extra avocado slices for a creamier filling.
• Cheese swap: Use crumbled feta in place of goat’s cheese for a saltier note.

Common mistakes to avoid

• Leaving in tough kale ribs: Remove them first so the leaves soften evenly.
• Adding tomatoes too early: Add them near the end to keep them from becoming overly soft.
• Cooking the eggs over high heat: Lower the heat before pouring them in to help prevent browning.
• Stirring the eggs immediately: Leave them untouched for 30 seconds, then gather the set edges towards the centre.
• Filling cold tortillas: Warm them briefly first so they are pliable and easier to wrap.

How to store

For the best texture, eat the burritos as soon as they are made. If needed, refrigerate the cooked filling in a covered container and use within 2 days; reheat gently in a pan, then warm and fill fresh tortillas.

Frequently asked questions