Egg White Vegetable Breakfast Burritos
A nutritious and easy breakfast option packed with fresh vegetables and protein-rich egg whites, perfect for busy mornings.
Ingredients
Vegetable Filling
- 1 tsp olive oil For sautéing
- 1 red bell pepper, finely diced
- 1 small zucchini, finely diced
- 1/4 cup red onion, finely diced
- 1 cup baby spinach, finely chopped
Egg Mixture
- 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
Wrap
- 4 whole low-carb whole wheat tortillas (8”)
- 1/4 cup reduced-fat shredded cheddar cheese For topping
Instructions
Preparation
- Heat olive oil in a large nonstick skillet over medium heat.
- Add the bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until softened.
- Stir in the spinach and cook for an additional 1–2 minutes until wilted. Remove vegetables from the skillet and set aside.
- In a medium bowl, whisk together the eggs, egg whites, black pepper, smoked paprika, and garlic powder.
Cooking
- 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).
- 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.
- Fold in the sides of each tortilla and roll tightly into a burrito. Serve immediately, or wrap in foil for a portable breakfast.
Notes
For added flavor, try experimenting with different spices. You can prepare the filling ahead of time for a quick breakfast option.