Breakfast · Easy
Egg Avocado Breakfast Burrito
Egg Avocado Breakfast Burrito is a practical, fitness-friendly adaptation of a widely recognised dish, built around Egg, whole, Egg Whites, Whole-Wheat Tortilla, Avocado. The recipe uses protein cooking followed by fresh wrap assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 30g
- Energy
- 520 kcal
- Carbs
- 55g
- Fat
- 20g
- Time
- 27 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 300 gEgg, whole
- 240 gegg whites
- 280 gWhole-Wheat Tortilla
- 160 gAvocado
- 240 gBlack Beans, cooked drained
- 160 gSalsa
- 120 gSpinach
Make it
Method
Weigh and prepare all ingredients for Egg Avocado Breakfast Burrito: 300 g Egg, whole, 240 g Egg Whites, 280 g Whole-Wheat Tortilla, 160 g Avocado, 240 g Black Beans, cooked drained, 160 g Salsa, 120 g Spinach. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Egg, whole in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 12 minutes. The ingredients should be tender but not falling apart.
Divide Egg Avocado Breakfast Burrito into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 30g
- Carbs
- 55g
- Fat
- 20g
- Energy
- 520 kcal
