Egg White Veggie Breakfast Wrap
A lean, protein-packed breakfast wrap filled with fluffy egg whites, sauteed bell peppers, spinach, and onion all tucked into a warm whole-wheat tortilla. Quick to make on busy mornings with a big protein punch.
Ingredients
- 1 1/2 cup liquid egg whites (or from 6 large eggs)
- 2 whole-wheat flour tortillas (8-inch)
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- to taste hot sauce (optional, such as Tabasco)
Instructions
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1
Warm 2 whole-wheat flour tortillas (8-inch) in a dry skillet over medium heat for about 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds. Keep warm.
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2
Heat 2 tsp olive oil in a nonstick skillet over medium-high heat. Add 1/2 thinly sliced yellow onion and 1 thinly sliced red bell pepper and cook, stirring often, until softened and lightly charred at the edges, about 4-5 minutes.
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3
Add 2 cloves minced garlic cloves and cook for 30 seconds until fragrant. Add 2 cups baby spinach and stir until wilted, about 1 minute.
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4
Reduce heat to medium-low. Pour in 1 1/2 cup liquid egg whites (or from 6 large eggs) and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Gently fold the egg whites with a spatula as they set, cooking until just cooked through and no liquid remains, about 3 minutes. Do not overcook.
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5
Divide the egg white mixture evenly between the warmed tortillas. Add a dash of hot sauce (optional, such as Tabasco) if desired, roll tightly, and serve immediately.