Breakfast: my favorite meal of the day. Eggs and vegetables are a staple of my breakfasts and I am always looking for new ways to reinvent them.
Between prepping my family’s food for the day, taking care of the dog, and getting myself around, the mornings can be rather hectic. To make my mornings more efficient, I rely on frozen vegetables. At any given time, we have frozen diced onions and various colors of bell peppers available in Ziplock bags in our freezer. This speeds up the morning assembly line and leaves fewer dirty dishes from food prep (my favorite part!).
These Veggie and Egg White Breakfast Wraps are quick and easy – just be sure to not cook the egg white wrap too quickly!
Veggie and Egg White Breakfast Wrap
- 3 Egg whites
- Handful of spinach
- 7 Cherry tomatoes (halved)
- ½ cup Frozen onions and;
- Bell pepper mix
- Coconut oil to grease pan
- garlic powder
- Sea salt
- Ground pepper
Using a KitchenAid mixer (hand blender or a strong arm and a whisk can be used too), whisk the egg whites and seasonings for one minute.
In large pan heated to medium and greased, cook egg whites and cover with lid. NOTE: Be sure to use a large level pan so the eggs can spread out thinly and evenly. Also, you should not flip the eggs, so be sure that the heat is low enough that it won’t burn the eggs before they are completely cooked through.
While egg wrap is cooking, microwave the frozen veggies for one minute and slice the cherry tomatoes in halves.
Once egg is cooked, move from pan onto plate. It should just slide off the pan.
Sauté the spinach, onions, bell peppers, and tomatoes on medium-high heat. I cook them until I start to see slight browning on the tomatoes.
Gently add sautéed vegetables to the wrap, and blanket the egg around the top like you would for a tortilla wrap. The wrap is delicate, so eat it with a fork, unless you feel like acting like a caveman and pursuing a messier route.