Breakfast Egg White Taco

A low-carb healthy twist on a breakfast burrito. This high protein, light meal is a great way to start the day, with fresh Mexicans flavours

15 minutesPrep Time

10 minutesCooking Time

5Servings

Makes 5 servings

1 cup egg whitesSorry this product is not available at your store

2 tsp Extra virgin olive oilSorry this product is not available at your store

1 x 400g tin of black beans, drainedSorry this product is not available at your store

1/2 tsp ground sweet paprikaSorry this product is not available at your store

1/4 tsp ground cuminSorry this product is not available at your store

1 tbsp green tabasco sauceSorry this product is not available at your store

1 avocado, peeled and cut into chunksSorry this product is not available at your store

2 tomatoes, dicedSorry this product is not available at your store

1 carrot, shreddedSorry this product is not available at your store

2 cups baby spinachSorry this product is not available at your store

Whisk the egg whites in a bowl. Season with salt and pepper.
Grease a 20cm non-stick frying pan with ¼ teaspoon of oil and place on the stove over a medium heat.
Pour ¼ cup of the egg whites into the frying pan and swirl around so the whites cover the bottom of the pan.
Cook for 2-3 minutes until the whites solidify, then flip carefully to cook on the other side until golden brown on the edges (2 minutes). Remove from the heat and set aside on a plate. Repeat to make the other egg white wraps.
Mix half of the black beans with the paprika, cumin and tabasco in a bowl and mash roughly. Add the rest of the black beans, avocado, carrot and mix together.
Layer each egg white wrap with baby spinach and the black bean salad. Season with salt and pepper and wrap tightly.