BREAKFAST EGG & SPINACH TORTILLAS WITH BEAN SALSA

Make the Bean Salsa: Heat saucepan with oil and fry onions. Add rest of ingredients and heat through. Keep warm.

Melt the butter in a heavy frying pan. Combine two eggs in a bowl with 1 tablespoon milk and season. Whisk together well with a fork. Add the egg mixture to the pan and cook over a medium heat, lifting the sides to incorporate the uncooked egg. Cook until just about cooked, about 2 minutes.

Lay a tortilla on top, then flip over, bringing the egg to the top. Add a handful of Leaderbrand Baby Spinach leaves, ham or bacon and cheese. Remove from pan and roll up the tortilla. Repeat until four have been made.

Serve the egg and spinach tortillas with extra spinach leaves and a large spoonful of the warm bean salsa on top.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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• 1 teaspoon butter
• 8 large free-range eggs, beaten
• 4 tablespoons milk
• ½ teaspoon each salt and ground black pepper
• 4 ready-made large tortillas
• 200g sliced ham or cooked bacon
• 120g LeaderBrand Classic Baby Spinach leaves
• 1 cup grated cheddar cheese

Bean Salsa:

• 1 tbsp olive oil
• 1 small red onion, peeled, finely chopped
• 400g can chopped tomatoes in puree
• 400g can baked beans
• ¼ teaspoon smoked paprika or tabasco sauce