Egg White and Veggie Breakfast Burrito | AH7.fit™

Name: Egg White and Veggie Breakfast Burrito | AH7.fit™
Total time: 25 min
Ingredients: Egg Whites: Yup (four of the big ones. That’s about 120 ml if you’re all fancy with measurements.); Spinach: Grab a handful or so (roughly 1 cup (240 ml).); Bell Peppers: Get those colorful ones – red (yellow, green – half of each, chopped up.); Mushrooms: Got 5 medium ones lying around? Perfect. Chop ‘em up. It’s about 100 grams.; Whole Wheat Tortillas: Just 2. We’re keeping it simple.; Olive Oil: A tablespoon (15 ml will do.); Salt and Pepper: About ½ teaspoon (2.5 ml of salt and ¼ teaspoon (1.25 ml) of pepper. Adjust to taste.); Low-fat Cheddar Cheese: Grate until you have about ½ cup (120 ml.); Avocado: Slice up a whole medium-sized one.; Salsa: Get 2 tablespoons (30 ml ready.)

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summary Alright, here’s the deal – if you’re after a kickin’ start to your morning, I’ve got just the recipe for ya: Egg White and Veggie Breakfast Burrito. It’

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Ingredients

Egg Whites: Yup (four of the big ones. That’s about 120 ml if you’re all fancy with measurements.)
Spinach: Grab a handful or so (roughly 1 cup (240 ml).)
Bell Peppers: Get those colorful ones – red (yellow, green – half of each, chopped up.)
Mushrooms: Got 5 medium ones lying around? Perfect. Chop ‘em up. It’s about 100 grams.
Whole Wheat Tortillas: Just 2. We’re keeping it simple.
Olive Oil: A tablespoon (15 ml will do.)
Salt and Pepper: About ½ teaspoon (2.5 ml of salt and ¼ teaspoon (1.25 ml) of pepper. Adjust to taste.)
Low-fat Cheddar Cheese: Grate until you have about ½ cup (120 ml.)
Avocado: Slice up a whole medium-sized one.
Salsa: Get 2 tablespoons (30 ml ready.)