Spring Egg White & Herb Breakfast Wrap #recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
A fresh egg white breakfast wrap flavored with freshly snipped chives and parsley.
  • 2 large egg whites
  • 1 Tbs fresh chives, chopped
  • ½ Tbs fresh parsley, chopped
  • 2 tsp water
  • salt & pepper to taste
  • 1 - 2 tsp butter (or just use non-stick spray)
  • 1 - 2 baby carrots sliced fine
  • 1 6" whole wheat tortilla
  1. In a small 6" pan, melt the butter over medium heat and add the sliced carrot (or replace butter with non-stick spray). Cook, stirring once or twice, until just barely tender (about 1 minute).
  2. Meanwhile, whisk together the egg whites, chopped chives & parsley, salt & pepper, and water.
  3. Add egg mixture to carrots. Let set up for a few second then gently scramble the whites until cooked through.
  4. Quickly remove to plate.
  5. In same skillet, place tortilla shell over med-high heat. Heat 30 seconds on one side then flip over. Add eggs to pan on top of tortilla and gently wrap up burrito style (fold bottom up first then fold sides over to form bundle).
  6. Gently flip bundle over, seam side down to finish heating through.
  7. Remove from pan and serve.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2012/03/5minute-fresh-egg-white-herb-breakfast-wrap-spring-recipe.html