How to Make Egg White & Vegetable Egg Breakfast Burrito
This veggie-packed breakfast burrito is a wholesome, portable way to start the day. Made with egg whites, colorful vegetables, and a sprinkle of reduced-fat cheddar, it’s low in saturated fat and a great source of fiber and protein. The use of low-carb whole wheat tortillas makes it a good choice for people managing blood glucose (blood sugar). This is a DASH (Dietary Approach to Stop Hypertension, low fat, and vegetarian recipe.
Step-By-Step Instructions:
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.
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.
