Spinach Egg White Burrito Recipe

prep mushrooms

Preheat oven to 425°F (220°C). Clean mushrooms with a damp towel, trim stems if needed, and slice thickly if using larger mushrooms so they roast evenly.

Toss mushrooms in a bowl with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp dried thyme (or oregano), 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread mushrooms in a single layer on a rimmed baking sheet lined with foil or parchment. Roast for 12–18 minutes, stirring once halfway, until mushrooms are browned and edges are caramelized. Remove from oven and set aside.

While mushrooms roast, heat 1 tsp olive oil in a large skillet over medium heat. Add 4 cups packed baby spinach and sauté, stirring, until wilted, about 2–3 minutes.

Season the wilted spinach with 1/4 tsp salt and 1/4 tsp black pepper. Transfer to a bowl and set aside. If excess liquid accumulates, drain or blot with paper towel so burritos don't get soggy.

In a bowl, whisk 2 cups egg whites with 2 tbsp low-sodium broth (optional, helps keep eggs tender), 1 tsp salt, and 1 tsp black pepper until slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter or neutral oil. Pour in the egg whites and cook gently, stirring occasionally, folding them as they set, until just cooked through but still moist, about 3–5 minutes. Remove from heat.

Warm the spinach tortillas for pliability: either wrap in a damp paper towel and microwave 20–30 seconds, or heat each in a dry skillet 20 seconds per side.

Lay a warm tortilla on a flat surface. In the center, layer approximately 1/4 cup cooked egg whites, 2–3 tbsp roasted mushrooms, 1/4 cup wilted spinach (squeezed if needed), and 1/4 cup shredded jack cheese. If loading (extra $2), add avocado slices, extra cheese, and 2 tbsp salsa or your choice of add-ons.

Fold the sides of the tortilla in, then roll tightly from one end to the other to form a burrito. Repeat to make 4 burritos.

Optional - crisp the burritos: heat a clean skillet over medium heat, add a light spray or 1 tsp oil, and place burrito seam-side down. Cook 1–2 minutes per side until golden and crisp, pressing gently.

Serve immediately with salsa, hot sauce, or additional toppings as desired.