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High-Protein Egg White Breakfast Wrap

A High-Protein Egg White Breakfast Wrap cut in half, revealing egg whites, spinach, feta, and red peppers inside a toasted tortilla.
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A quick and easy recipe for a breakfast wrap using egg whites as the main protein source, filled with lean ingredients.

Ingredients

Scale
  • 4 large egg whites
  • 1 whole wheat or low-carb tortilla
  • 1/4 cup chopped spinach
  • 2 tablespoons diced bell pepper
  • 1 ounce low-fat feta cheese, crumbled
  • 1 slice lean turkey bacon, cooked and crumbled (optional)
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a non-stick skillet over medium heat.
  2. Pour the egg whites into the skillet. Season with salt and pepper. Let the edges set slightly.
  3. Arrange the spinach and bell pepper evenly over the surface of the cooking egg whites.
  4. Cook until the egg whites are mostly set. Sprinkle the feta cheese and crumbled turkey bacon (if using) over the top.
  5. Place the tortilla directly over the egg mixture. Press down gently with a spatula.
  6. Cook for 1-2 minutes until the bottom of the egg whites adheres firmly to the tortilla.
  7. Carefully slide a large, thin spatula under the entire egg and tortilla layer. Flip the entire assembly over in the skillet.
  8. Cook for 30 seconds to warm the tortilla and melt the cheese slightly.
  9. Slide the wrap onto a plate. Fold the sides in, then roll it up tightly from one end. Serve immediately.

Notes

  • For a sturdier wrap, lightly toast the tortilla in a separate dry pan before adding the filling.
  • You can cook the egg white base slightly thicker by whisking in 1 tablespoon of water before cooking.
  • Prepare the fillings (chopping vegetables, cooking bacon) ahead of time to speed up morning assembly.

Nutrition

Find it online: https://whiskdaily.com/highproteineggwhitebreakfastwrap/