Light avocado, egg whites, veggies, and whole wheat tortilla create a healthy, flavorful breakfast option.
# Components:
→ Eggs
01 - 4 large egg whites
02 - Salt, to taste
03 - Black pepper, to taste
→ Vegetables
04 - 1 ripe avocado, sliced
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup baby spinach, chopped
→ Dairy (optional)
08 - 1/4 cup shredded low-fat cheddar cheese
→ Tortillas
09 - 2 large whole wheat tortillas
→ Condiments & Garnish
10 - 2 tablespoons salsa
11 - 1 tablespoon fresh cilantro, chopped
12 - 1 teaspoon olive oil
# Method:
01 - Heat olive oil in a nonstick skillet over medium heat.
02 - Add red onion and sauté for 2 minutes until softened.
03 - Add chopped baby spinach and diced cherry tomatoes, cooking for 1 to 2 minutes until spinach is wilted.
04 - Pour in egg whites, season with salt and black pepper, and gently scramble until just set, about 2 to 3 minutes.
05 - Heat tortillas in a dry skillet or microwave for 20 seconds until pliable.
06 - Divide the egg white mixture evenly between tortillas.
07 - Top each with avocado slices, cheddar cheese if using, salsa, and chopped cilantro.
08 - Roll each tortilla tightly to enclose the filling.
09 - Serve immediately or wrap in foil for a portable meal.
