This is the first of many vegetarian dishes that I hope to write up for the blog. As I explained in my previous post, I’ve been sticking to a vegetarian diet during the week, and cutting my meat consumption to just over the weekends. It’s a way for me to have a positive environmental impact, as well as a way for me to eat more vegetables and spend less money. Good quality meat is expensive in Hong Kong.

Some meals I’ve been making have been vegan, others only vegetarian due to the addition of cheese or eggs (or both). I’ve re-ignited my love of halloumi recently, and I’ve always got some in the fridge now, for when the craving hits.

This breakfast burrito came about as a way to use some wraps that I bought from Feather & Bone (they’re getting a lot of love from me recently), that I knew would work really well with the ingredients that I had in my fridge. If you know me by know, you know that I have a tendency to try and make meals out of whatever I have leftover in my fridge. Well, on this occasion I had some leftover BBQ pulled mushrooms, an onion and some halloumi. I had also made some jalapeno salsa and some sriracha previously, that needed to be used.

This mish-mash of creation tasted delicious. The fried egg on top was just a way to bring it all together – and make it more breakfast-based. I have also had this with scrambled egg and avocado, and it tastes just as good. You don’t even need to have it for breakfast, nor do you need to fold it into a burrito. You could have it as an open-faced sandwich should you so wish.

Ingredients

4 x tortilla wrap of choice
150 grams halloumi, sliced
1 onion, sliced
4 eggs, separated
1/2 portion of BBQ pulled mushrooms
oregano
olive oil
jalapeno salsa
sriracha

1. Place a large frying pan over a medium heat and add 1 tablespoon of olive oil. Once hot, add the sliced onions and cook for 5 – 10 minutes until soft and starting to caramelise. Place the onions in a bowl, and set aside.
2. Place the halloumi into the hot pan. Sprinkle with oregano, and cook the cheese for 2 – 3 minutes on each side. Remove the cheese from the pan and place in a bowl.
3. Add 1 tablespoon of oil to the hot pan and fry the eggs (if you want to scramble them, then mix all of the eggs in a bowl with some salt and pepper before adding to the pan). Cook the eggs as desired, then remove, place on a plate and set aside.
4. If you would like your wraps warm, place them between two paper towels and heat them in the microwave for 20 seconds.
5. Re-heat the mushrooms in the hot pan, and set everything out on the table with the jalapeno salsa, sriracha, and whatever other condiments you may want to add.
6. This recipe is enough to make 4 burritos in total, and can be made in a buffet-style to match whatever you want in your burrito.