Egg White Scramble Wrap

Makes 1 Serving

Macros: 233 cal, fat 7g, carbs 24g, fibre 6g, protein 19g


1/4 Red Bell Pepper (medium, finely chopped)

2 Tbsps Red Onion (finely chopped)

3 Tbsps Water

1 cup Baby Spinach (chopped)

1/2 tsp Extra Virgin Olive Oil

1/2 cup Egg Whites

Sea Salt & Black Pepper (to taste)

1 Whole Wheat Tortilla

1/2 tsp Hot Sauce (optional, or to taste)


Add the pepper, onion, and water to a non-stick pan over medium heat. Cook for about five minutes or until the peppers and onion begin to soften. Add the spinach and cook until just wilted, about one to two minutes. Move the vegetables to one side of the pan.

Add the oil to the other side of the pan. Pour in the egg whites and scramble until the eggs have set, then incorporate the vegetables into the eggs whites. Season with salt and pepper to taste.

Place the egg white scramble on the whole wheat tortilla and top with the hot sauce (if using). Enjoy!

Leftovers: Refrigerate eggs in an airtight container for up to three days. Assemble wrap just before serving.

No Egg Whites: Use whole eggs instead.

No Hot Sauce: Use salsa or sriracha instead.

No Spinach: Use kale instead.

No Bell Pepper: Use tomatoes or mushrooms instead.






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