Steak and Egg Breakfast Burrito
Makes 1 serving

INGREDIENTS
1 medium, about 60 g Flour tortilla
120 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 large (55 g) Egg
60 g Red pepper
40 g Onion
20 g Reduced-fat cheddar
1 tsp, about 6 g Chipotle paste
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
To taste Black pepper

METHOD
1. Season the steak and sear it in a very hot sprayed pan for two minutes a side. Rest it on a board while you do the rest.
2. Fry the sliced pepper and onion in the same pan for four minutes until they soften and char at the edges, then push them aside and fry the egg.
3. Slice the steak thinly against the grain and toss it with the chipotle paste.
4. Warm the tortilla, layer the vegetables, steak, egg and grated cheese, and roll tightly.

Contains gluten cereals, milk and eggs.

RECIPE NOTES
Rump at 120 g raw gives 45 g of protein with the egg and cheese, at 4 g of fat per 100 g when trimmed. Sirloin works the same and costs more.
Slice against the grain and it eats tender in a wrap. With the grain, rump is chewy however well it is cooked.

Full recipe: https://www.getfuel8.com/recipes/steak-egg-breakfast-burrito
