Makes 4 serves

Beat the eggs and milk until blended and add garlic granules.  Grease a pan with olive oil.  Scramble the eggs until cooked – set aside to cool completely (10-15 minutes).  Take the tortillas and lay them out.  Down the middle of each tortilla place even amounts of baby spinach and slices of avocado.  Leave the bottom 1/3 of the tortilla free from ingredients.

Salt and pepper to taste.  Sprinkle each tortilla with chopped coriander.  When egg is totally cool place egg mix down the middle of each tortilla.  Leave the bottom 1/3 of the tortilla free from ingredients.  Fold the bottom 1/3 of the tortilla upwards over the mix of ingredients.  Fold the sides of the tortilla inwards to form an envelope.  Wrap in greaseproof paper and refrigerate.  Cook and wrap the night before, these burritos can be taken on the train, bus and are a great nutritious breakfast for busy people.



  • 8 eggs
  • Dash of milk of your choice
  • Teaspoon of olive oil
  • 1 teaspoon granulated garlic
  • 1/3 cup of chopped coriander
  • 2 cups of baby spinach
  • 1 avocado
  • Salt and pepper to taste
  • 4 large whole grain tortillas