Egg White Veggie Breakfast Burrito Recipe

Name: Egg White Veggie Breakfast Burrito
Prep time: 12 min
Cook time: 21 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 g gluten-free tortillas (4 large); 480 ml liquid egg whites (2 cups); 15 ml olive oil (1 tbsp); 150 g red bell pepper (1 medium); 60 g baby spinach (2 cups); 260 g canned black beans (1 1/2 cups); 112 g shredded low-fat cheddar cheese (1 cup); 2 g fine salt (1/4 tsp); 1 g ground black pepper (1/4 tsp)

Prep: 12minCook: 21min4 servingsMedium357 cal / servingMexican

vegetariangluten-freehigh-proteinweight-loss

A delicious Egg White Veggie Breakfast Burrito packed with 26g of protein per serving and just 357 calories. This medium recipe is ready in 33 minutes and perfect for weight-loss.

Ingredients

8 large eggs
1/4 cup milk
1 cup diced vegetables
1/2 cup cheese
2 tbsp olive oil
Salt and pepper
Fresh herbs

Instructions

Prepare all ingredients by washing, chopping, and measuring as needed.
Heat oil in a large skillet or pan over medium-high heat.
Cook the main protein until golden and cooked through, about 7 minutes.
Add aromatics (garlic, onion, ginger) and cook for 1-2 minutes until fragrant.
Add vegetables and cook for 5 minutes until tender-crisp.
Season with spices, salt, and pepper to taste.
Mix all components together until well combined.
Serve immediately, garnished with fresh herbs.

Tips & Variations

Meal prep friendly: store in airtight containers for up to 4 days
Swap the protein for any alternative to match your dietary preferences
Add a squeeze of lemon or lime for brightness
Adjust spice levels to your preference
Double the recipe for easy meal prep throughout the week

Nutrition Breakdown

Calories: 357 kcal

Protein: 25.5g

Fat: 11g

Carbs: 38.8g

Fiber: 6.2g

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