Quick breakfast burrito with avocado, fluffy egg whites, and fresh vegetables for a vibrant morning.
# What you'll need:
→ Eggs
01 - 4 large egg whites
02 - Salt, to taste
03 - Black pepper, to taste
→ Vegetables
04 - 1 ripe avocado, sliced
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup baby spinach, chopped
→ Dairy (optional)
08 - 1/4 cup shredded low-fat cheddar cheese (optional)
→ Tortillas
09 - 2 large whole wheat tortillas
→ Condiments & Garnish
10 - 2 tablespoons salsa (optional)
11 - 1 tablespoon fresh cilantro, chopped
12 - 1 teaspoon olive oil
# Method:
01 - Heat olive oil in a nonstick skillet over medium heat until shimmering. Add finely chopped red onion and sauté for 2 minutes until softened.
02 - Add chopped baby spinach and diced cherry tomatoes to the skillet. Cook for 1 to 2 minutes until spinach wilts and tomatoes soften.
03 - Pour in egg whites, season with salt and black pepper, and gently scramble for 2 to 3 minutes until just set.
04 - Warm each tortilla in a dry skillet or microwave for approximately 20 seconds until pliable.
05 - Evenly divide the egg white mixture between the two tortillas.
06 - Top each portion with avocado slices, cheddar cheese (if preferred), salsa, and chopped cilantro.
07 - Tightly roll each tortilla into a burrito shape.
08 - Serve immediately, or wrap burritos in foil for portability.
