Breakfast tortilla with eggs and beans

Ingredients (serves 1)

• Wheat tortilla60 g
• Egg (2 pcs)110 g
• Red kidney beans, cooked / tinned60 g
• Bell pepper60 g
• Rapeseed / sunflower oil5 g

Also: Chilli, cumin, salt, coriander or parsley

Method

1. Get ready: cut the pepper (60 g) into cubes, drain and rinse the beans (60 g). Whisk the 2 eggs in a small bowl with a pinch of salt.
2. Heat a dry frying pan over medium heat and warm the tortilla for 1 min, half a minute on each side. Wrap it in a clean tea towel to keep it warm.
3. Add 1 tsp oil (5 g) to the same pan and fry the pepper over medium heat for 3 min until soft.
4. Add the beans, chilli and cumin and fry over medium heat for another 1 min.
5. Pour in the eggs and stir over low heat for 2–3 min until completely cooked, with no runny bits left.
6. Spoon the filling onto the tortilla, sprinkle with coriander or parsley and roll it up.