Breakfast Burrito

SERVES 2 | 10 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

4 streaky bacon rashers

2 Farrah’s Low Carb Keto Wraps (pan to ideally fit 8-inch wrap)

4 thick slices of halloumi

4 eggs, whisked

2 handfuls of fresh spinach

3-4 avocado slices

Garlic aioli

Cracked pepper and sea salt

METHOD

Cut the halloumi into thick slices and cook with olive oil in a pre-heated, non-stick fry pan on medium heat until golden and squeaky. In the same pan, cook the bacon until crispy and coloured. Set aside. 

Clean pan with paper towel and return to medium heat.

Place wrap in pan to warm. Whisk eggs and add on top of wrap. Cover wrap with egg and let it cook for 1-2 minutes. Flip wrap and leave for an additional 30 seconds before moving to plate, egg side facing up.

Layer with plenty of greens, top with sliced avocado, crispy bacon, and warm halloumi. Drizzle with a generous amount of garlic aioli. Finish with a good grind of cracked pepper and roll to eat!

Recipe and image thanks to Farrah's and pork.co.nz