4 burritos with a diameter of 20cm, 1, heated, 1 tbsp vegetable oil, 8 large eggs, slightly scattered, 1/4 tsp salt, 1/4 tsp black pepper, 1 medium-sized roasted red sweet pepper, seeded and cut into strips, parsley.

2. Take a non-stick pan and heat it over medium heat. Add the egg juice, salt and pepper, heat 1 to 2 minutes, and stir-fry until the egg juice begins to thicken. Add bell pepper and coriander, and cook for 2 to 3 minutes, stirring occasionally until the eggs are fried.

3. Place a quarter of scrambled eggs in the middle of the burrito and pour in a tablespoon of salad. Pull up the edge of the burrito and wrap it around the filling in the middle.