Recipe from Lily Moore
Burrito with Mushrooms
Cooking time: 30 min
Servings 6
Burrito with mushrooms and cheese is a good variant for a delicious breakfast. Quick and easy!


  • Tortilla
    6 piece
  • Grated Gruyere cheese
    4,6 oz
  • Ghee for frying
    1 tbsp
  • Mushrooms
    18 oz
  • Eggs
    6 piece
  • Onion
    2 piece
  • Milk
    3,4 fl. oz
  • Parsley
    to taste
  • Salt
    to taste
  • Pepper
    to taste
  • Young spinach
    21,1 oz

Nutrition facts per serving

  • Calories

    347 kcal

  • Protein

    19 g

  • Fat

    18 g

  • Carbohydrates

    25 g


  • Heat some ghee in your pan. Lightly fry the onion, chopped into thin strips, then add the chopped mushrooms and fry for about 10 minutes. Add salt. Put mushrooms in a bowl.

  • Whisk together eggs, milk and finely chopped parsley, add spices. In the same pan, heat some ghee. Pour the egg mixture into the skillet, let it set a little, scrape back and forth with a spatula until the egg mixture is slightly firm but still moist.

  • Put scrambled eggs, spinach, mushrooms and cheese in the middle of each tortilla. Roll up the sides of the tortillas and tie with kitchen twine. Heat up the pan and fry the burritos for about 2 minutes on each side.


  • You can pre-boil the mushrooms in a small amount of water, for about 10 minutes, to prevent it from turning black during frying.

Bon Appetit!

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