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High Protein Egg White Breakfast Burrito

Sophia Martinez
Fluffy egg whites, melted cheddar, spinach and tomato in a high-protein tortilla. 30g protein — 15 minutes, one pan.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Mexican
Servings 2
Calories 380 kcal

Equipment

  • A nonstick skillet for the egg whites
  • A silicone spatula for scrambling without tearing the pan
  • A dry pan for warming the tortillas

Ingredients
  

  • 2 cups liquid egg whites 1 cup per burrito
  • 2 large high-protein tortillas
  • 1/4 cup shredded cheddar cheese
  • 1 cup baby spinach
  • 1 medium tomato diced
  • 1/4 cup salsa
  • 1 tsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Whisk the liquid egg whites with the cumin, paprika, salt and black pepper in a bowl or jug.
  • Warm the tortillas one at a time in a dry pan over medium heat, about 30 seconds a side, and keep them wrapped in a clean towel so they stay flexible.
  • Heat the olive oil in a nonstick skillet over medium heat. Pour in the egg whites and cook, stirring gently with a spatula, for 2–3 minutes until just set. Fold in the spinach and cook for 30 seconds more until it wilts.
  • Build each burrito: lay a warm tortilla flat, spoon half the egg whites down the centre, top with half the cheese, tomato and salsa.
  • Fold in the sides, roll it up tightly, and toast seam-side down in the dry pan for 1 minute so it seals. Cut in half and eat straight away.

Notes

Use a full cup of liquid egg whites per burrito — that is what gets the protein to 30g. Keeps 2 days refrigerated, wrapped in foil; reheat 90 seconds in the microwave.
Keyword breakfast, egg white burrito, eggs, high protein, meal prep