Heart-Healthy Breakfast Burrito with Pear
A satisfying and heart-healthy breakfast featuring a whole wheat burrito packed with scrambled eggs, black beans, and fresh vegetables, served with a sweet, juicy pear on the side.
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Crispy lentil pancakes topped with aromatic bhurji and fresh avocado – a fiber-rich, kid-approved delight!

Crispy fried corn tortillas piled high with seasoned black beans, fluffy scrambled eggs, and your favorite toppings. A vibrant and satisfying Southwest-inspired breakfast that's ready in under 30 minutes.
Serving size: 1 serving

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Serving size: 1 serving

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Serving size: 1 serving
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Crispy lentil pancakes topped with aromatic bhurji and fresh avocado – a fiber-rich, kid-approved delight!
This southwest dish is perfect for breakfast. With 2231.17 calories and 96.16g of protein per serving, it's a nutritious choice for your meal plan.
Fry the Tortillas
Prepare the Seasoned Black Beans
Scramble the Eggs
Assemble and Serve
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.
While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.
Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.
Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.