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Veggie and Egg White Breakfast Burrito

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Ingredients

  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • 1 cup egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 whole wheat tortillas
  • 1 tablespoon olive oil

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Veggie and Egg White Breakfast Burrito

Created by: Howcan Team

Ingredients

  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • 1 cup egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 whole wheat tortillas
  • 1 tablespoon olive oil

Instructions

  • In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced bell peppers, onions, and tomatoes to the skillet and sauté for 3-4 minutes until they are tender.
  • Pour in the egg whites and season with salt and black pepper. Cook, stirring occasionally, until the egg whites are set, about 3-4 minutes.
  • Divide the cooked egg white mixture between the two whole wheat tortillas, and sprinkle each with 1/4 cup of shredded cheddar cheese.
  • Roll up the tortillas, folding in the sides as you go, to form burritos.
  • If desired, heat a clean skillet over medium heat and place the burritos seam-side down to lightly toast and melt the cheese, about 1-2 minutes per side.
  • Serve immediately and enjoy!
BreakfastBrunch
MexicanAmerican

The Veggie and Egg White Breakfast Burrito has a rich history rooted in the vibrant culinary culture of Southwestern United States. This beloved dish emerged as a healthy and flavorful breakfast option, featuring a delectable combination of fresh vegetables and fluffy egg whites, all wrapped in a warm tortilla. Renowned chefs in regions like California and New Mexico have elevated this dish, infusing it with their unique culinary flair. The key to a perfect Veggie and Egg White Breakfast Burrito lies in the freshness of the vegetables and the light, fluffy texture of the egg whites. Today, the best versions of this dish can be savored in cozy breakfast spots and trendy cafes across the country. Whether it's the crisp bell peppers, the tender mushrooms, or the zesty salsa, each ingredient plays a crucial role in creating the perfect Veggie and Egg White Breakfast Burrito. For those seeking a twist on the classic recipe, adding a touch of avocado or a sprinkle of feta cheese can elevate the flavors to new heights. Whether enjoyed on a leisurely weekend morning or grabbed on the go, this breakfast burrito continues to delight food enthusiasts with its wholesome ingredients and satisfying taste.

20 min

|

2

|

250 calories

Instructions

  • In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced bell peppers, onions, and tomatoes to the skillet and sauté for 3-4 minutes until they are tender.
  • Pour in the egg whites and season with salt and black pepper. Cook, stirring occasionally, until the egg whites are set, about 3-4 minutes.
  • Divide the cooked egg white mixture between the two whole wheat tortillas, and sprinkle each with 1/4 cup of shredded cheddar cheese.
  • Roll up the tortillas, folding in the sides as you go, to form burritos.
  • If desired, heat a clean skillet over medium heat and place the burritos seam-side down to lightly toast and melt the cheese, about 1-2 minutes per side.
  • Serve immediately and enjoy!
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