A perfect weekend treat!
Whisk the egg whites.
Melt half of the coconut oil in a lightly warmed skillet. Pour half the egg whites into the pan, swirling to spread them evenly. After 30 seconds, cover and cook for 1 minute. Use a spatula to loosen and slide onto a plate. Repeat this process with remaining egg whites.
Sauté the onion with the remaining oil for one minute then add tomato, chillis, pepper, coriander and chicken. Whisk egg yolks and pour into the pan, mixing well into the other ingredients.
Add the avocado then spoon half of the filling onto each egg white. Roll the egg white up into burritos.
* Note: Some meat free alternatives contain gluten and/or MSG. Please check the label before you buy!
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> 3 medium sized eggs, yolks and whites separated
> 5g organic coconut oil
> half a small red onion, finely chopped
> 1 tomato, finely chopped
> 1 green chilli, finely chopped
> 1⁄2 yellow or red pepper, diced handful fresh coriander,
> 60g cooked chicken/Quorn meat free chicken*
> 1⁄4 avocado, cut into small chunks
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