This Mexican inspired breakfast dish is packed with both protein and nutrients yet super flavourful to get you through a busy day. It's gluten free, grain free and high in protein and good fats but low in carbohydrates. Make the salsa in advance ready for a quick healthy breakfast. I sometimes swap the fresh chilli for chipotle paste - try from Cool Chile Co or Gran Luchito.
INGREDIENTS - Serves 2
1 clove of garlic - finely chopped
2 tbsp coriander - finely chopped
Juice of 1/2 lime
1 medium avocados - mashed
For roast corn salsa
1 corn on the cob
1 red pepper - seeded and quartered
1 red chilli - finely chopped
1/2 medium red onion - finely chopped
1 tbsp coriander - finely chopped
Juice of ½ a lime
1 tbsp olive oil
Sea salt and freshly ground black pepper
For burritos and filling
Little gem lettuce leaves - washed
50g cooking chorizo - diced
50ml organic milk
Preheat oven to 180ºC/ 350ºF/ Gas mark 4.
Rinse the corn under cold water to moisten and then place corn on an oven tray and roast for 45 minutes.
Chop red pepper into a fine dice.
When corn is cool, slice roasted kernels from the cob with a sharp knife.
Combine corn, peppers, chilli, onion, coriander, lime and oil in a bowl.
Add salt and pepper to taste.
Prepare guacamole by mixing together all the ingredients and season to taste
Beat the eggs with the milk and season.
Heat up a small pan on a medium heat and add the butter.
Add the chorizo and cook for about 2 – 3 min until it starts to soften.
Add the egg mixture and stir until the eggs are cooked as you wish.
Arrange the lettuce leaves in a plate and carefully spoon in the chorizo and egg scramble.
Top with roast corn salsa and guacamole.