Scrambled Egg White Burrito

Total time: 15 min


  • 1 cup of liquid egg whites
  • 4 pieces of whole wheat wraps (warmed)
  • 1/4 cup of mozzarella cheese (shredded)
  • 3 tablespoons of chopped tomatoes
  • A pinch of ground black pepper
  • A pinch of ground cumin
  • 1/8 teaspoon of salt
  • 3 tablespoons of chopped green bell peppers
  • 1 tablespoon of canola oil


  1. Oil up and heat a non-stick skillet using medium heat.
  2. Add salt, black pepper, cumin and chopped green bell peppers and cook for two to three minutes or until the bell peppers are crisp-tender. Stir occasionally.
  3. Shift to medium-low heat and add the liquid egg whites.
  4. Once the liquid egg whites start to set, lift its edge to let the uncooked portions flow toward the bottom of the skillet. Cook until it sets.
  5. Top with chopped tomatoes and cheese. Cook for a couple more minutes until cheese melts.
  6. Serve wrapped in whole wheat wraps.


  • This recipe takes just 15 minutes to prepare and serves up to four people.