Egg White Breakfast Burrito
A light and fluffy egg white scramble loaded with sautéed bell peppers, onions, and a touch of cheese, all wrapped in a warm whole wheat tortilla. This protein-packed breakfast burrito comes together in under 20 minutes for a satisfying, lean start to your day.
For 4 servings
- prep · ~1 min
Whisk the egg whites.
In a medium bowl, whisk the egg whites with the salt and black pepper until slightly frothy, about 30 seconds.
- saute · ~5 min
Sauté the vegetables.
1.Heat 1 tsp oil in a non-stick skillet over medium heat.2.Add onion and bell pepper, and cook until softened, about 3 to 4 minutes.3.Add tomato and cook for another 1 minute until just softened.4.Transfer vegetables to a plate and wipe the skillet clean. - saute · ~3 min
Scramble the egg whites.
1.Heat the remaining 1 tsp oil in the same skillet over medium-low heat.2.Pour in the whisked egg whites.3.Let them set around the edges for 30 seconds, then gently push the cooked edges toward the center with a spatula.4.Continue folding and scrambling until the eggs are just set but still moist, about 2 to 3 minutes.TIPLow heat keeps egg whites tender and prevents them from becoming rubbery. - assemble · ~2 min
Fill and fold the burritos.
1.Warm the tortillas on a dry skillet or in the microwave for 15 seconds until pliable.2.Divide the scrambled egg whites evenly among the four tortillas, placing the eggs in the center of each.3.Top with the sautéed vegetables and sprinkle 2 tablespoons of shredded cheese over each.4.Fold in the sides of the tortilla, then roll tightly from the bottom to form the burrito.TIPDon't overfill — a couple of tablespoons of filling per burrito is plenty for a clean fold. - garnish
Serve immediately with salsa on the side.
Place the burritos seam-side down on plates and serve with a tablespoon of fresh salsa alongside each.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To keep egg whites fluffy, always cook them over medium-low heat and stir gently.
- 2Pat the diced tomatoes dry with a paper towel before sautéing to avoid a watery filling.
- 3Warm tortillas for 15 seconds in the microwave or on a dry skillet to prevent cracking when rolling.
- 4For a non-stick scramble, use a well-seasoned or non-stick skillet and avoid over-stirring.
- 5Make ahead by prepping the sautéed vegetables up to 2 days in advance; reheat before assembling.
- 6Store leftover burritos wrapped in foil in the fridge; reheat in a dry skillet for best texture.
Adapt it for your goals.
High-protein
Add 1/2 cup of cooked, crumbled turkey sausage or black beans per burrito for extra protein without adding much fat.
low oilLow-oil
Replace the oil with a light mist of cooking spray and use a well-seasoned non-stick pan to keep the dish virtually fat-free.
veganVegan
Swap the egg whites for 1.5 cups of firm tofu scramble (crumbled and seasoned with kala namak) and use dairy-free cheese or nutritional yeast.
veggie loadedVeggie-loaded
Add sautéed mushrooms, zucchini, or a handful of fresh spinach at the end of cooking for extra fiber and nutrients.
jainJain
Omit garlic and onion; use asafoetida (hing) and a pinch of turmeric in the vegetable sauté to mimic the savory depth.
Why this is on our healthy list.
Lean Protein Source
Egg whites provide high-quality, fat-free protein that supports muscle repair and satiety without excess calories.
Rich in Vitamin C
Bell peppers and tomatoes deliver a generous dose of vitamin C, which supports immune health and iron absorption.
Lower in Saturated Fat
Using reduced-fat cheddar and egg whites instead of whole eggs cuts the saturated fat content while maintaining a creamy texture.
Whole Grains for Fiber
Whole wheat tortillas supply dietary fiber, aiding digestion and providing steady energy release through the morning.
Frequently asked questions
Cooking over too high heat or over-stirring can cause the proteins to tighten. Stick to medium-low heat and gently fold the curds until just set but still moist.
