I’m a big fan of elaborate meals and plenty of variety when it comes to eating. However, there are times when all I crave is a dish that’s simple to make, delicious to eat and most importantly, pleasing to my eyes.
You see, I’m a very “visual” person and I really do “eat” with my eyes, in the sense that I need my appetite to be worked up by what I see on my plate . As much as the tastes and smells of a particular food are important, so is how it looks.
I’m known to order a large salad for lunch at times and choose the ingredients based on their colors – so for example, I usually order a salad with the follow ingredients – lettuce (green), cheese (yellow), ham (pink), onions (white), tomatoes (red), beetroot (purple) and carrots (orange). My colleagues sometimes tease me that I’m almost never satisfied with a salad unless it practically has all the colors of the rainbow in it, and I’m not ashamed to say that it’s true.
Personally, I find that the more colorful food is, the more appealing it is to me, and I suppose, to many others just like myself.
Since this is an ingrained habit that I’ve adopted over the past few years since I started cooking, most of the dishes I cook tend to be like that – vibrant, colorful, appetizing and most importantly, healthy.
Let’s talk about one of my favorite ways to eat meat (it could be chicken, pork or beef) – in a wrap that’s quick to cook and also pretty to look at.
I had to think of an alternative for the taco shell when I promised to go gluten-free, but what could be flexible enough to be rolled and wrapped around other ingredients? What would do the trick but still taste good and look appetizing?
My friends…let me present the minced beef egg burrito!
Instead of using flour of any kind to make the wrap, this comes in the form of a thin omelet sprinkled with chopped spring onions, and wrapped around fragrant, warm minced beef that has been sautéed together with bell peppers, onions, and garlic.
You first begin by chopping up the bell peppers, onions and garlic, and then combining the chopped vegetables, sauté them in a large wok or pan. Once the vegetables are cooked and have softened slightly, add in the raw minced meat and stir well until meat is all cooked. Add a dash and salt and pepper to season, and once the meat is cooked, set aside and reserve.
Now comes the fun part! We’re going to make egg wraps! It’s really very easy – all you need to do is beat a couple of eggs together, mix in some milk to create a more liquid mixture, and then finally mix in chopped spring onions. Scoop out enough egg mixture into a non-stick pan, and make thin egg omelets until all the mixture is finished.
There you go! That was easy wasn’t it? Enjoy!
A thin omelet sprinkled with chopped spring onions, and wrapped around fragrant, warm minced beef that has been sautéed together with bell peppers, onions, and garlic.
Ingredients
- 5 eggs, beaten
- 1/2 cup of milk
- 1/4 cup of water
- 2 spring onions, sliced thinly
- 500g of minced beef (or chicken, pork or lamb)
- 1 small red bell pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
- 1 large onion, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon meat seasoning
- Salt & pepper to taste
Instructions
- Seed and dice the bell peppers evenly, then peel and dice the onion, and slice the spring onions
- With a little oil, sauté the diced onions, garlic and bell peppers over medium heat until softened
- Meanwhile, marinate the minced beef (or other minced meat you prefer) with meat seasoning and salt and pepper, mixing them well with your fingers
- Once vegetables have been cooked, add in marinated minced beef and stir-fry until meat is browned throughout, making sure to stir often so the meat and vegetables don't get burnt. Once cooked, set aside and reserve.
- After the meat is cooked, beat the eggs in a bowl and mix well with milk, water, and a pinch of salt and pepper. Then add in the sliced spring onions, reserving some for garnish.
- Using a ladle, scoop out enough egg mixture to a lightly greased non-stick pan, and form a thin, plain omelet
- Allow the egg mixture to cook well and when it un-sticks by itself from the pan, flip over and cook the other side
- Repeat until no more egg mixture is left (you should be able to make 4 omelets)
- Lay each omelet on a plate, scoop about one ladle of minced beef mixture, and then roll like a burrito. To prevent egg burrito from unrolling, I used a toothpick in the middle to hold it in place
- Serve warm and garnish with sliced spring onions
Notes
Makes 4 burritos, serves 2
Felicia is a Singaporean who’s currently located in Buenos Aires, also known as the “Paris of South America”. When she’d first moved to Argentina, she found herself grappling with the mysterious concept of cooking. Thankfully, with the help of cooking classes and constant practice in her tiny kitchen, she’s developed a love for cooking and with that, a passion for food blogging.... Read More
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