The Body Retreat

The Body Retreat

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Avocado & Spinach Breakfast Burrito

Its no secret that we love eggs for breakfast here at The Body Retreat.  Whats not to love, they are quick, simple to prepare and lend themselves to so many creative recipes.

Here we have taken the idea of a mexican burrito wrap, with the tastes of cool avocado, juicy tomatoes and spicy chilli and given a little Conscious Cooking twist.

Using egg omelette in place of the wrap you can create a taste sensation.

You will notice in the ingredients that i use the leaves from the celery, most people chop these of and discard them..not us.  Have you every tried them, the taste is fabulous, I always keep them for soups, stocks, even making my own celery salt.  But here I like them as they add a bright fresh oniony herby flavour.  Most people when you serve the burrito will not notice the celery taste, but will enjoy the extra something it brings to the dish.  Try it and see for yourself.

Serves 1
  • For the Burrito:
  • 2 large Free Range Eggs
  • salt & pepper
  • 1 tsp rice bran oil
  • For the Filling:
  • ½ ripe avocado, cubed
  • 1 inch piece cucumber, cubed
  • 2 cherry tomato’s, halved
  • 1 spring onion, chopped
  • handful baby spinach, roughly chopped
  • handful coriander, roughly chopped
  • celery leaves, finely chopped
  • ¼ red chilli, finely chopped
  • juice of ½ a lime


First make up the salsa filling, combine all the ingredients in a bowl, season and put to one side while you make up the egg pancake.

To make the pancakes, beat the eggs and season with slat and pepper, heat the oil in a small shallow frying pan. Add the eggs and cook for about 2 – 3 minutes unlit firm.

To construct your breakfast burrito, simply slide the egg pancake onto a large plate, spook the salsa in a line through the centre from edge to edge. Roll up to make your burrito.

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