Easy Egg White Burrito (Whole30, Vegetarian)

I recently collaborated with Two Chicks for an Instagram post in which I needed to create something using their egg whites product. The brief was to come up with a recipe that would be suitable for those with an interest in fitness. I had already earmarked this egg white burrito recipe for an update of imagery so it was the perfect option with just a few tweaks needed.

This egg white burrito recipe is perfect as breakfast but is also simple enough to make after a workout in the 30 minute window you have to get something good into your stomach and start your recovery right.

It’s also a great whole30 recipe (anyone else doing a whole30 in January?!); it can be tough sometimes to find something quick and easy to make. You can use the left over cauliflower to make some sort of whole30 fried rice dish… might have to create something myself in January.

If you’re wondering what a Whole30 even is, then you need to read this post by Leah (of Naturally, Leah) and / or check out the Whole30 website.

If you are vegan (prob not if you’re reading this right?!), so if you have a vegan friend, just skip the egg white wrap and either opt for a regular wrap or omit it altogether.

A Different Kind of Breakfast Wrap

Vegetarian, Dairy Free, Gluten Free, Healthy, Paleo, Whole30

Ingredients For Egg White Burrito

• 1 carton of Two Chicks
• 1/4 red pepper, chopped
• 1/4 yellow pepper, chopped
• 1/2 courgette, chopped
• 1/2- 1 cup cauliflower rice (pulse the head of a cauliflower in a blender until it resembles rice – or you can buy it pre-made)
• 1/3 avocado
• 1/2 tbsp medium curry powder
• Lemon juice, Himalayan salt and black pepper.
• Handful of spinach

How To Make Your Egg Wrap

1. Start with the filling: fry the peppers, courgette and cauliflower rice in a bit of coconut oil until soft, adding spices to taste as you go. Take it off the heat.
2. Heat a little more coconut oil in a small frying pan. Pour your egg whites into the pan until they cover the base evenly. Don’t be afraid to go thicker!
3. Take the egg pan off the heat and pile the spinach, followed by the veggie mix, into the middle. Top with avocado, a squeeze of lemon juice and a little salt and pepper to taste before rolling up and tucking in.

When Kate originally made this recipe, she shared that she used a wok to make the egg wrap. I didn’t have a wok so I made do with a frying pan. I think mine is a 24cm pan – I’ve linked a 22cm in the recipe which also has other size options available.

Another note worth mentioning is that you can use fresh spinach or like me, use frozen. I just popped it in the microwave as per the instructions and when I was ready to build the burrito, added it in (as pictured). I also forgot to use the yellow pepper (haha) so you can play around with the recipe as you desire… adding, taking away or swapping out to make it your own.

How To Eat Your Egg White Burrito

For the original recipe, Kate suggested using a generous pinch of chilli, cayenne pepper, cumin, garlic powder, turmeric as seasoning. When I went to make the recipe I realised I didn’t have everything I needed but the curry powder I had pretty much contained the same individual spices… so went with that, and it worked very well.

For those of you looking for a not so paleo feast, just add some refried beans and sour cream to the burrito filling. I also made this wrap stuck it in the fridge (keeping it folded with a cocktail stick) and reheated it in the microwave quickly to eat the next day.

If you do give this recipe a try, let us know how it goes by dropping a comment below, leave a star rating or share a picture on social and tag me.

Elle

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Yield: Serves 1-2

Egg White Burrito

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 eggs or 1 carton of Two Chicks
• 1/4 red pepper, chopped
• 1/4 yellow pepper, chopped
• 1/2 courgette, chopped
• 1/2- 1 cup cauliflower rice (pulse the head of a cauliflower in a blender until it resembles rice – or you can buy it pre-made)
• 1/3 avocado
• 1/2 tbsp medium curry powder
• Lemon juice, Himalayan salt and black pepper.
• Handful of spinach

Instructions

1. Start with the filling: fry the peppers, courgette and cauliflower rice in a bit of coconut oil until soft, adding spices to taste as you go. Take it off the heat.
2. Heat a little more coconut oil in a small frying pan. Pour your egg whites into the pan until they cover the base evenly. Don't be afraid to go thicker!
3. Take the egg pan off the heat and pile the spinach, followed by the veggie mix, into the middle. Top with avocado, a squeeze of lemon juice and a little salt and pepper to taste before rolling up and tucking in.

Notes

Add some refried beans and sour cream for a bigger, not-so-paleo feast.

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• 
  Joe Wicks Easy Release Aluminium Non-Stick cookware - 22cm Frypan

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving:Calories: 328Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 372mgSodium: 597mgCarbohydrates: 22gFiber: 11gSugar: 5gProtein: 19g

Meet Kate

The original recipe was created by Kate for ‘keep it simpElle’ back in 2015.

As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”

Follow Kate on Instagram: @misskatelister or check out her band at www.thefoobirds.co.uk