Veggie Breakfast Burrito with Korean Twist

Ingredients

• Large flour tortillas 4
• Eggs 6
• Firm tofu, crumbled (optional, for extra protein) 100g
• Kimchi, roughly chopped 100g
• Mushrooms, sliced 150g
• Baby spinach 1 large handful
• Spring onions, sliced 2
• Gochujang (Korean chili paste) 1 tbsp
• Soy sauce 1 tsp
• Sesame oil 1 tsp
• Vegetable oil, for frying 1 tbsp
• Salt and black pepper, to taste

Method

1. In a bowl, whisk the eggs with the soy sauce, a pinch of salt and pepper. If using, stir in the crumbled tofu.
2. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes.
3. Add the chopped kimchi and spinach to the pan. Cook for another 2-3 minutes until the spinach wilts and the kimchi is heated through.
4. Push the vegetables to one side of the pan. Pour the egg and tofu mixture into the empty space. Scramble gently until just cooked through.
5. Stir the eggs and vegetables together. Stir in the gochujang and sesame oil, mixing well to coat everything. Add most of the sliced spring onions, reserving some for garnish.
6. Warm the tortillas gently in a dry pan or microwave until pliable.
7. Spoon the Korean-inspired filling into the centre of each warm tortilla. Fold in the sides, then roll up tightly from the bottom to create burritos.
8. Serve immediately, garnished with the reserved spring onions.