Egg White Veggie Breakfast Wrap

Name: Egg White Veggie Breakfast Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
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 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)

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.

20 minEasyServes 2260 cal/serving

AmericanBreakfastStovetopHigh ProteinLow CarbNut-FreeLow-SodiumPork-FreeAlcohol-Free

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 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

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.
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.
3

Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 2 cups baby spinach and stir until wilted, about 1 minute.
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.
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.

Questions

Can I make Egg White Veggie Breakfast Wrap gluten-free?

Yes. The gluten in this entry is 2 whole-wheat flour tortillas (8-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Egg White Veggie Breakfast Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Egg White Veggie Breakfast Wrap?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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