Freezer-friendly breakfast burritos

Method

1. Heat the olive oil in a large pan over a low heat. Beat the eggs with some salt and pepper and add them to the pan, using a nonstick spatula to stir the eggs until they are cooked through and scrambled. Remove to a plate and allow to cool.

2. Lay out your flour tortillas. Smear 1 tbsp of salsa around the tortilla, followed by a line of spinach in the middle. Sprinkle over sweetcorn and two tablespoons of kidney beans, a teaspoon of grated cheese and the cooled eggs. Spoon over some rice, if using and douse with the hot sauce of your choice. 

3. To make your burritos, first fold the tortilla up from the bottom, then in from the sides, and the top. Roll it until it has fully closed and wrap each one in greaseproof paper using the same rolling method. Freeze on a tray and then store for up to three months in your freezer. 

4. To reheat, cook in the microwave on high for three minutes.