Egg White and Veggie Breakfast Burrito

summary

Alright, here’s the deal – if you’re after a kickin’ start to your morning, I’ve got just the recipe for ya: Egg White and Veggie Breakfast Burrito. It’s packed with everything you need to jolt your body into ‘I’m-ready-to-take-on-the-world’ mode. And guess what? It’s mouth-wateringly scrumptious!

Ingredients You’ll Need for Egg White and Veggie Breakfast Burrito:

• Egg Whites: Yup, four of the big ones. That’s about 120 ml if you’re all fancy with measurements.
• Spinach: Grab a handful or so, roughly 1 cup (240 ml).
• Bell Peppers: Get those colorful ones – red, yellow, green – half of each, chopped up.
• Mushrooms: Got 5 medium ones lying around? Perfect. Chop ‘em up. It’s about 100 grams.
• Whole Wheat Tortillas: Just 2. We’re keeping it simple.
• Olive Oil: A tablespoon (15 ml) will do.
• Salt and Pepper: About ½ teaspoon (2.5 ml) of salt and ¼ teaspoon (1.25 ml) of pepper. Adjust to taste.
• Low-fat Cheddar Cheese: Grate until you have about ½ cup (120 ml).
• Avocado: Slice up a whole medium-sized one.
• Salsa: Get 2 tablespoons (30 ml) ready.

Time to get crackin’:

• Prep: 15 minutes
• Cook: 10 minutes

This beauty serves 2.

Nutritional Facts

• Calories: 280
• Protein: 18g
• Carbs: 25g
• Fiber: 5g
• Sugars: 3g
• Fat: 12g
• Saturated Fat: 3g
• Sodium: 640mg

Time to Get Those Chef Vibes On!

1. First off, warm up that olive oil in a skillet over medium heat.
2. Toss in those bell peppers and mushrooms. Let them get all soft and cozy – about 5 minutes.
3. Splash in those egg whites. Add your salt and pepper. Give it a stir and cook ‘em until they’re nice and firm.
4. Spread out the tortillas – this is where the magic happens.
5. Split the egg white-veggie combo between the two tortillas.
6. Sprinkle that yummy cheddar on top.
7. Fan out some avocado slices.
8. Roll it all up, and bam – you’ve got yourself an Egg White and Veggie Breakfast Burrito.
9. Fancy a crispier edge? Give each side a quick sear on the skillet.

Pro Tips (Because we all need some):

1. Easy on the stuffing – no one likes a burst burrito.
2. Not digging mushrooms? No worries. Swap out with your fave veggies.
3. Fresh salsa? Always a winner!
4. Spice lovers: chopped jalapenos will turn up the heat.

Serving Ideas:

1. A side of fresh fruit – because who doesn’t love a sweet twist?
2. Freshly squeezed orange or veggie juice. A sip of this, a bite of that – perfect combo!
3. A dab more of salsa or your go-to sauce for that extra oomph.

EGG WHITE AND VEGGIE BREAKFAST BURRITO

Alright, here’s the deal – if you’re after a kickin’ start to your morning, I’ve got just the recipe for ya: Egg White and Veggie Breakfast Burrito. It’s packed with everything you need to jolt your body into ‘I’m-ready-to-take-on-the-world’ mode. And guess what? It’s mouth-wateringly scrumptious!

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Nutritions

Nutrition Facts

EGG WHITE AND VEGGIE BREAKFAST BURRITO

Amount per Serving

Calories

280

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

3

g

19

%

Sodium

 

640

mg

28

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Egg Whites: Yup four of the big ones. That’s about 120 ml if you’re all fancy with measurements.
• Spinach: Grab a handful or so roughly 1 cup (240 ml).
• Bell Peppers: Get those colorful ones – red yellow, green – half of each, chopped up.
• Mushrooms: Got 5 medium ones lying around? Perfect. Chop ‘em up. It’s about 100 grams.
• Whole Wheat Tortillas: Just 2. We’re keeping it simple.
• Olive Oil: A tablespoon 15 ml will do.
• Salt and Pepper: About ½ teaspoon 2.5 ml of salt and ¼ teaspoon (1.25 ml) of pepper. Adjust to taste.
• Low-fat Cheddar Cheese: Grate until you have about ½ cup 120 ml.
• Avocado: Slice up a whole medium-sized one.
• Salsa: Get 2 tablespoons 30 ml ready.

Instructions

• First off, warm up that olive oil in a skillet over medium heat.
• Toss in those bell peppers and mushrooms. Let them get all soft and cozy – about 5 minutes.
• Splash in those egg whites. Add your salt and pepper. Give it a stir and cook ‘em until they’re nice and firm.
• Spread out the tortillas – this is where the magic happens.
• Split the egg white-veggie combo between the two tortillas.
• Sprinkle that yummy cheddar on top.
• Fan out some avocado slices.
• Roll it all up, and bam – you’ve got yourself an Egg White and Veggie Breakfast Burrito.
• Fancy a crispier edge? Give each side a quick sear on the skillet.

Notes

PRO TIPS (BECAUSE WE ALL NEED SOME):

1. Easy on the stuffing – no one likes a burst burrito.

2. Not digging mushrooms? No worries. Swap out with your fave veggies.

3. Fresh salsa? Always a winner!

4. Spice lovers: chopped jalapenos will turn up the heat.

SERVING IDEAS:

A side of fresh fruit – because who doesn’t love a sweet twist?

Freshly squeezed orange or veggie juice. A sip of this, a bite of that – perfect combo!

A dab more of salsa or your go-to sauce for that extra oomph.