Egg White Burrito Bowl

Where This Goes Wrong

Use a pan at least 28 cm wide so that the whites spread thin.

If the egg sheet tears when you flip it, cut it into ribbons in the pan instead.

Add the lime juice at the table so the lettuce stays crisp.

How to Make Egg White Burrito Bowl

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1. Warm the rice in the microwave or a covered pan with 2 tablespoons of water until steaming.

   Mark done

2. Heat half the oil in a large non-stick frying pan over medium heat. Cook the bell pepper and onion with the cumin and paprika for 5 minutes, until soft. Spoon into a bowl.

   Mark done Start 5 min timer

3. Add the remaining oil and pour in the egg whites in a thin layer. Cook for 3 minutes, until set, then flip and cook for 1 minute. Slide onto a board and slice into ribbons.

   Mark done Start 3 min timer

4. Divide the rice between two bowls. Top with the lettuce, corn, pepper mixture and egg ribbons, then scatter over the cilantro and add the lime juice.

   Mark done

Leftovers, Reheating and Keeping

Best eaten at once. Keep the components apart in the fridge for up to 2 days and assemble when serving.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve Alongside

• Fresh pineapple
• Sliced cucumber
• A glass of water

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.