Description
This Egg White & Vegetable Breakfast Burrito is a high-protein, veggie-packed morning meal that’s quick, delicious, and perfect for meal prep. Wrapped in a whole wheat tortilla and filled with sautéed vegetables, egg whites, and a touch of cheddar, it’s a nutritious and portable option.
Ingredients
- 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, chopped
- 1 cup liquid egg whites
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 4 low carb whole wheat tortillas (8-inch)
- 1/4 cup reduced-fat shredded cheddar cheese
Instructions
- Heat olive oil in a large nonstick skillet over medium heat.
- Add diced red bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until vegetables begin to soften.
- Stir in chopped spinach and cook for 1–2 minutes until wilted. Remove vegetables and set aside.
- In a bowl, whisk together egg whites, pepper, smoked paprika, and garlic powder.
- Pour egg mixture into the same skillet over medium-low heat. Cook, stirring often, for 4–5 minutes until scrambled and just set.
- Lay tortillas flat. Divide cooked vegetables evenly in the center of each.
- Top with scrambled egg whites and sprinkle with shredded cheese.
- Fold in the sides and roll tightly into burritos. Serve warm or wrap in foil for on-the-go meals.
Notes
- Let cooked vegetables and eggs cool slightly before assembling to avoid soggy tortillas.
- Warm tortillas briefly in a dry skillet for easier folding.
- Add salsa or hot sauce inside for extra flavor.
- Use dairy-free cheese or omit for a dairy-free version.
- These burritos freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg
