Egg White Veggie Wraps with Bold Indian Flavors

Ingrédients

• 4 cups egg whites
• 1 cup shredded cheddar cheese
• 1 medium onion (diced)
• 3 green chilies (finely chopped)
• 2 cups baby spinach (chopped)
• 1 red bell pepper (diced small)
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp garam masala
• 4 Lavash wraps
• 2 cups Baby arugula
• Hot sauce
• ketchup

Préparation

1. 1

   Preheat the oven to 350°F.

2. 2

   Spray a 9x13-inch baking dish with oil to help the parchment paper stay in place, then line it with the parchment.

3. 3

   Pour in the egg whites, then evenly spread the onion, green chilies, and red bell pepper. Sprinkle garlic powder, salt, black pepper, and garam masala. Stir gently with a fork. Layer spinach on top, then sprinkle cheese.

4. 4

   Bake at 350°F for 25 to 30 minutes, rotating the pan halfway through. In the last 5 to 10 minutes, reduce the temperature to 330°F to avoid over-browning. Every oven works a little differently, so keep an eye on it and adjust the time as needed.

5. 5

   Let it cool slightly so it sets and slices cleanly. Cut the bake in half lengthwise, then cut each half in half again to make 4 long strips. Next, cut each strip in half crosswise. You'll end up with 8 even rectangles, perfect for wraps or individual portions.

6. 6

   --- Serving ---

7. 7

   As a wrap: Place one egg bake square on a lavash wrap with arugula, roll it up, and toast on a cast iron pan with a little oil until crispy.

8. 8

   As a plated meal: Serve with hot sauce, ketchup, or a quick side salad.