Skillet Beef & Pepper Breakfast Burrito

Ingredients

• 1 medium (119 g) red bell pepper, sliced
• 1/2 small (35 g) yellow onion, sliced
• 1 tsp (5 ml) avocado oil
• 2 1/2 oz (71 g) ground beef, 95% lean
• 1/2 tsp (1 g) smoked paprika
• a pinch of fine sea salt
• 1 (50 g) large egg
• 1 (49 g) whole-wheat tortilla, 8-inch (20cm), no added sugar
• 1/4 oz (7 g) sharp cheddar, shredded
• 1/4 (34 g) avocado, sliced
• 1 tsp (5 ml) fresh lime juice
• 1 tbsp (1 g) fresh cilantro, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Cook the pepper and onion in a dry 10-inch (25cm) skillet over medium-high heat for 3 minutes without stirring, until browned underneath. Lower to medium and cook 2 minutes more, until soft and browned at the edges, then tip onto a plate.
2. Add the oil and beef, press it flat and leave it for 1 minute, then break it up and cook until no pink remains and it reaches 165°F (74°C). Season with the paprika and salt, and return the vegetables.
3. Push everything aside and scramble the egg in the space until just set. Warm the tortilla in the pan.
4. Fill it with the beef and egg, then the cheddar, avocado, lime juice and cilantro, roll up and halve on the diagonal.