Egg & Veggie Burrito
by Tanvi Parikh
Macros
- Total calories
- 324
- Protein
- 26 g
- Carbs
- 29 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 6 g
- Cholesterol
- 186 mg
- Sodium
- 601 mg
- Potassium
- 726 mg
- Vitamin A
- 4949 IU
- Vitamin C
- 87 mg
- Calcium
- 186 mg
- Iron
- 3 mg
- Vitamin D
- 41 IU
- Vitamin B12
- 0.6 µg
- Magnesium
- 89 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 1 Whole Wheat Tortilla (or home made roti)
- 1 tsp Pesto
- ½ cup Egg Whites (liquid eggs)
- 1 cup Baby Spinach (raw)
- ½ Red Bell Pepper (Finely chopped)
- ¼ cup Red Onion (finely chopped)
- 1 Egg
Steps
Heat the oil in a skillet and add the onions once oil is hot enough.
Once the onions are translucent, add the veggies like spinach and bell peppers along with a pinch of salt & pepper. Sauté until the spinach reduces.
Whisk eggs + egg whites in a bowl and add a dash of salt and pepper.
Add the whisked eggs to the veggies and scramble them until cooked. Avoid overcooking eggs by turning the heat off on the pan.
Warm up the Tortilla slightly on both sides and then transfer to plate.
Spread the pesto sauce on top of the tortilla and place the veggie-egg mix in the center.
Roll up the Tortilla tight and enjoy the burrito!
Tips
- Gluten-free: Use a brown rice tortilla instead.
- No pesto: Use mustard instead
- Vegetables: Add veggies of your choice