If there's one person who knows just how important breakfast is, it's Olympic diver Tom Daley.
The athlete and keen foodie has a perfect recipe for a delicious breakfast burrito that's both high in protein and packed with tasty vegetables - perfect for keeping you full until lunch, and making sure you get your five a day.
The veggie burrito, featuring salt halloumi and sweet yellow pepper, is the perfect recipe for breakfast in bed this Mother's Day. Here's how to make it...
Tom Daley’s veggie breakfast burrito
Serves 2
Ingredients
- 3 tsp olive oil
- 1 yellow pepper, ½cm thick slices
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- 100g young leaf spinach
- 3 British Lion eggs
- 125g halloumi, ½cm thick slices
- 100g tomato salsa or chopped tomatoes
- ½ lime
- Small handful fresh coriander, leaves picked
Method
- Add a tsp of oil to a non-stick frying pan and sauté the sliced pepper over a medium to high heat for 1 minute, then stir through the chilli powder and cumin. Continue to cook for a further 4 minutes until charred and softened.
- Scatter over the spinach and cook for a final minute to wilt. Set aside and cover to keep warm.
- Beat the British Lion eggs together in a bowl and season. Return the frying pan to a medium heat with another tsp oil. Pour half the egg mix to the pan and swirl the pan to coat the base, before cooking for 2-3 minutes until set and lightly golden.
- Remove the egg “tortilla” from the pan and store on a plate. Repeat to make one more.
- Wipe the pan with a kitchen towel and return to a medium heat, then add the halloumi.
- Allow to pan fry for 2-3 minutes until golden-brown then flip and repeat on the other side.
- Lay out the egg “tortillas” and top with the peppers, spinach and halloumi slices, then spoon over the salsa or tomatoes.
- Squeeze over a little lime and scatter with coriander leaves before tucking one side of the egg “tortilla” up and rolling up to serve.
