KETO BREAKFAST BURRITO

 

Serves 1

1 Farrah’s Low Carb Keto Wraps (pan to ideally fit 8 inch wrap)
Halloumi, thickly sliced
2 Bacon rashers
2 Eggs, whisked
1 Handful of fresh spinach
1-2 Avocado slices
Garlic aioli
Cracked pepper and sea salt

Method

  1. Heat a frying pan over medium heat, then cook halloumi with a dash of olive oil until golden. In the same pan, cook bacon until crispy and coloured, then set aside.

  2. Using a paper towel, wipe the frying pan and return to medium heat. Place Farrah’s Low Carb Keto Wrap in pan to warm. Pour in the whisked eggs to cover the wrap, then cook for 1-2 minutes. Flip wrap, then continue to cook for 30 seconds before transferring to a plate with the egg side facing up.

  3. Layer with spinach, sliced avocado, crispy bacon, and warm halloumi. Drizzle with a generous amount of garlic aioli.

  4. Finish with a good grind of cracked pepper and sea salt, and roll to eat!

  • If you find you're short on time - try meal prepping the night before and reheat your breakfast burrito in a sandwich press.