Tom Daley's Veggie Breakfast Burrito

1.    Add a tsp of oil to a non-stick frying pan and sauté the sliced pepper over a medium to high heat for 1 minute, then stir through the chilli powder and cumin. Continue to cook for a further 4 minutes until charred and softened. 
2.    Scatter over the spinach and cook for a final minute to wilt. Set aside and cover to keep warm. 
3.    Beat the British Lion eggs together in a bowl and season. Return the frying pan to a medium heat with another tsp oil. Pour half the egg mix to the pan and swirl the pan to coat the base, before cooking for 2-3 minutes until set and lightly golden.
4.    Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make one more.
5.    Wipe the pan with a kitchen towel and return to a medium heat, then add the cheese. 
6.    Allow to pan fry for 2–3 minutes until golden-brown then flip and repeat on the other side.
7.    Lay out the egg ‘tortillas’ and top with the peppers & spinach, halloumi slices and spoon over the salsa or tomatoes.
8.    Squeeze over a little lime and scatter with coriander leaves before tucking one side of the egg ‘tortilla’ up and rolling up to serve.