Ingredients
Egg White Bake
- 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
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garam masala
Wrap & Serving
- 4 lavash wraps
- 2 cups baby arugula
- Hot sauce (optional)
- Ketchup (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the egg white mixture.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with oil to help the parchment paper adhere, then line the dish with parchment paper for easy removal.
- Combine Ingredients: Pour the egg whites into the baking dish, distributing evenly. Add the diced onion, green chilies, and red bell pepper on top. Sprinkle garlic powder, kosher salt, black pepper, and garam masala evenly. Gently stir the mixture with a fork to combine the spices and veggies evenly without breaking the egg whites.
- Add Spinach and Cheese: Layer the chopped baby spinach over the egg mixture and then sprinkle the shredded cheddar cheese evenly on top.
- Bake the Egg Whites: Bake at 350°F for 25 to 30 minutes, rotating the pan halfway through for even cooking. In the last 5 to 10 minutes, reduce the oven temperature to 330°F to prevent over-browning. Monitor closely as oven temperatures vary.
- Cool and Slice: Allow the bake to cool slightly so it firms up and slices cleanly. Cut the bake lengthwise in half, then cut each half again lengthwise to create 4 long strips. Finally, cut each strip in half crosswise to yield 8 evenly sized rectangles.
- Assemble Wraps: Place one egg bake rectangle on a lavash wrap with a handful of baby arugula. Roll it up tightly.
- Toast Wraps: Heat a cast iron pan over medium heat and add a small amount of oil. Toast each wrapped lavash, turning occasionally, until crispy and golden brown.
- Serve: Serve the egg white veggie wraps warm with optional hot sauce, ketchup, or a fresh side salad for a complete meal.
Notes
- Adjust the heat level by using more or fewer green chilies based on your spice preference.
- Use parchment paper for easy clean-up and to ensure the egg bake doesn’t stick to the pan.
- Keep an eye on the bake in the last 10 minutes to prevent over-browning by lowering the oven temperature.
- To make the wraps gluten-free, substitute lavash with gluten-free flatbreads or tortillas.
- Leftover egg bake squares can be refrigerated and reheated for quick snacks or meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Low Fat
