Save to Pinterest A light and flavorful breakfast burrito featuring creamy avocado, fluffy egg whites, fresh vegetables, and a hint of spice—perfect for a healthy start to your day.
I first made this burrito for a busy weekday breakfast and was amazed at how satisfying yet light it was. The creamy avocado pairs perfectly with the fluffy egg whites and fresh veggies, making it a go-to option for mornings when I crave something nutritious but flavorful.
Ingredients
- Eggs: 4 large egg whites, salt and black pepper to taste
- Vegetables: 1 ripe avocado (sliced), 1/2 cup cherry tomatoes (diced), 1/4 cup red onion (finely chopped), 1/4 cup baby spinach (chopped)
- Dairy (optional): 1/4 cup shredded low-fat cheddar cheese (optional)
- Tortillas: 2 large whole wheat tortillas
- Condiments & Garnish: 2 tbsp salsa (optional), 1 tbsp fresh cilantro (chopped), 1 tsp olive oil
Instructions
- Prep the vegetables:
- Slice the avocado, dice the cherry tomatoes, finely chop the red onion, and chop the baby spinach.
- Sauté aromatics:
- Heat olive oil in a nonstick skillet over medium heat. Add red onion and cook for 2 minutes until softened.
- Add spinach and tomatoes:
- Add baby spinach and tomatoes, cook 1-2 minutes until spinach wilts.
- Scramble egg whites:
- Pour in egg whites, season with salt and black pepper, and gently scramble until just set, about 2-3 minutes.
- Warm tortillas:
- Warm each tortilla in a dry skillet or microwave for 20 seconds.
- Assemble burritos:
- Divide egg white mixture between tortillas. Top with avocado slices, cheese if using, salsa, and cilantro.
- Roll and serve:
- Roll each tortilla into a tight burrito and serve immediately or wrap in foil for an on-the-go breakfast.
Save to Pinterest My family loves customizing their burritos with extra salsa or beans, making breakfast a fun and interactive moment at the table. It's a versatile dish everyone can enjoy together, even on busy mornings.
Required Tools
Nonstick skillet, spatula, knife and cutting board, measuring cups and spoons.
Nutritional Information (per serving)
Calories: 280, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 14 g.
Recipe Notes
For extra flavor, add hot sauce or lime juice. Swap cheddar for feta or omit cheese for dairy-free; add black beans for more fiber and protein.
Save to Pinterest Enjoy your breakfast with a side of fresh fruit or black coffee for a balanced start to the day. This burrito tastes just as good when made ahead for busy mornings.
Common Recipe Questions
- → Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs for egg whites. The flavor and texture will be richer, and protein remains high.
- → Is cheese necessary for this burrito?
Cheese is optional. You can use cheddar, feta, or omit it for a dairy-free option without compromising taste.
- → How can I make this gluten-free?
Use certified gluten-free tortillas to ensure the burrito is safe for gluten-sensitive diners.
- → What veggies work best for added flavor?
Cherry tomatoes, baby spinach, and red onion add freshness and color. Feel free to try bell peppers or mushrooms.
- → Can I prepare this burrito ahead of time?
Yes, wrap in foil and refrigerate for up to one day. Reheat in the microwave or skillet before serving.
- → Are there alternative protein sources?
Black beans or a plant-based egg alternative can boost protein and fiber, making the burrito more filling.