Lettuce Leaves Egg White Wrap
This lettuce wrapped egg recipe is a healthy and delicious breakfast or snack option that is easy to make and full of flavor. It is gluten-free and vegetarian, making it suitable for many dietary preferences. This dish is also low in calories and high in protein, thanks to the eggs, making it a great option for weight loss or muscle-building goals. The lettuce wraps add a fresh crunch and a low-carb option.
Nutrition Facts
Per serving
Energy
48 kcal
Protein
4 g
Carbs
4 g
Fat
2 g
Fiber
1 g
Ingredients
Common salt
0.25 gms (0.25g)
Olive Oil
1 tsp (5g)
Lettuce
3 medium leaf (45g)
Egg, poultry, white, raw
3 medium (99g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Chopped Onion
0.25 small cup (25g)
Red Bell Pepper
0.25 small cup (25g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
Gently remove each lettuce leaves from the head.
In a pot add raw egg & enough water to cover it.
Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to low and let the egg simmer for 6-7 minutes.
Remove the egg from the pot and run it under cold water to cool it down.
Peel the egg and discard the yolk, leaving only the boiled egg white.
Cooking Steps
In a pan, heat oil over medium heat. Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add bell peppers and sauté for another 2-3 minutes until they soften.
Add sliced egg whites, cumin powder, coriander powder and salt. Mix well and cook for 2-3 minutes until the paneer is heated through.
Take a lettuce leaf and place 1-2 tablespoons of the egg filling in the center.
Roll the lettuce leaf tightly around the filling to form a wrap.
Repeat with the remaining lettuce leaves and filling.
serve immediately.