Egg Burrito
AJI-NO-MOTO® Umami SeasoningIngredients
Egg Sheet:
- 10 pcs. (500g) Egg, beaten
- 1/2 tsp. (2.5ml) Vinegar
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 2 tsps. (10ml) Cooking oil, for pan frying
- 1 tsp. (5ml) Cooking oil
- 3/4 cup (80g) Tomato, cut into strips
- 3/4 cup (80g) Carrot, cut into strips
- 1/3 cup (50g) Green bell pepper, cut into strips
- 1/2 cup (120g) Red kidney beans, boiled
- 1/2 tsp. (2g) Salt, iodized
- 1/4 cup (30g) Cheese, grated
- 2 cups (320g) Boiled rice
- 1 Tbsp. (5g) Parsley, chopped (optional)
Procedure
- MIX. In a bowl, combine egg, vinegar, and AJI-NO-MOTO®. Mix well using a fork.
- FRY. In a pan, heat oil. Pour the egg mixture and make a thin egg sheet. Remove from the pan.
- STIR-FRY. In a pan, heat oil. Stir-fry tomato, carrot, and bell pepper for 2-3 minutes. Add red kidney beans and salt then mix well for 1 minute.
- ASSEMBLE & WRAP. To assemble egg burrito, place the cooked vegetables, cheese, and rice to an egg sheet. Wrap by folding all sides of the egg sheet.
- SERVE. Slice the egg sheet in half then serve on a plate. Optional to garnish with parsley.
Cooking Tips
Adding vinegar to the beaten eggs help create a lighter texture. It helps to control lumpiness, loss of water, and collapsing of egg mixture due to overbeating.
Cooking Time: 15 minutes
Preparation: 10 minutes
Servings:
5
Serving size: 1 burrito (200g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
321.6
Carbohydrates (g)
29.5
Proteins (g)
17.2
Fat (g)
14.7
Dietary Fiber (g)
2.9
Calcium (mg)
80.4
Iron (mg)
2.9
Sodium (mg)
505.2
Good to Know Nutrition Facts
Red kidney bean is a plant-based Protein and also a great source of Dietary Fiber which helps improve your colon’s health.