How to make Egg White Vegetable Breakfast Burrito

Making these Egg White Vegetable Breakfast Burritos is a straightforward process that combines healthy ingredients with minimal effort. You’ll have everything prepped and ready to enjoy in under 30 minutes, making it a fantastic option for a weekday breakfast.

Ingredients

Gather these items for a delicious blend of flavors:

• 1 tsp olive oil
• 1 red bell pepper, finely diced
• 1 small zucchini, finely diced
• 1/4 cup red onion, finely diced
• 1 cup baby spinach, finely chopped
• 1 cup chopped egg whites
• 1 cup liquid egg whites
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/8 tsp garlic powder
• 4 whole low-carb whole wheat tortillas (8”)
• 1/4 cup reduced-fat shredded cheddar cheese

Notably, you can easily substitute veggies according to what’s in your fridge. If you’d like to explore other creative ideas, consider checking out related recipes like crispy vegetable pancakes for another way to enjoy your veggies!

Directions

1. Heat olive oil in a large nonstick skillet over medium heat.
2. Add the bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until softened.
3. Stir in the spinach and cook for an additional 1–2 minutes until wilted. Remove vegetables from the skillet and set aside.
4. In a medium bowl, whisk together the eggs, egg whites, black pepper, smoked paprika, and garlic powder.
5. Pour the egg mixture into the same skillet over medium-low heat. Cook gently, stirring frequently, until the eggs are scrambled and just set (about 4–5 minutes).
6. Lay the whole grain tortillas flat on a clean surface. Divide the cooked vegetables evenly among the tortillas, placing them in the center. Top each with a portion of scrambled eggs and cheese.
7. Fold in the sides of each tortilla and roll tightly into a burrito. Serve immediately, or wrap in foil for a portable breakfast.