Egg White And Veggie Breakfast Wrap Recipes
SOUTHWEST BREAKFAST WRAPS
I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. -Nicole Hackley, Culbertson, Montana
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Nutrition Facts : Calories 254 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
EGG WHITE BREAKFAST CASSEROLE
Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.
Provided by Stephanie Patterson
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
- Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
- Bake in the preheated oven until starting to set, about 10 minutes.
- Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.
- Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.2 g, Cholesterol 33.7 mg, Fat 9.6 g, Fiber 0.4 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 558.5 mg, Sugar 1.2 g
BREAKFAST EGG WRAPS
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.55 milligram of sodium
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