Nutritional Information

(per burrito)

958kJ / 229kcal
15g protein
17g carbohydrate of which 5g sugars
12g fat of which 4g saturates
1.5g fibre
240mg sodium equivalent to 0.6g salt



  • 4 soft wholewheat flour tortillas
  • 6 eggs
  • 4 tbsp 1% fat milk
  • 2 tomatoes, finely chopped
  • 2 spring onions, finely chopped
  • 1 pepper, any colour, deseeded and finely chopped
  • 2 tsp vegetable oil
  • 40g reduced-fat hard cheese, grated
  • 1 pinch ground black pepper



1 Lay out the tortillas on a work surface. Preheat the grill.

2 Beat the eggs and milk together. In a separate bowl, mix together the tomatoes, spring onions and pepper, seasoning with black pepper.

3 Heat ½ tsp of vegetable oil in a non-stick frying pan and pour in one quarter of the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base. Sprinkle one quarter of the tomato mixture over the surface, then sprinkle 10g of the cheese over the top. Grill to set the egg and melt the cheese.

4 Slide the omelette onto one of the tortillas. Leave to cool a little while you make three more omelettes, placing them on top of the tortillas as you go.

5 Roll up the tortillas, slice in half and serve immediately, or wrap in foil to serve later.

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