Egg White Fajita Lettuce Cups

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 2 cups egg whites
• 2 cups bell peppers (mixed colors), sliced
• 1 medium yellow onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 12 large butter lettuce leaves
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1 avocado, diced

Instructions

1. 1Pat the butter lettuce leaves dry and arrange them on a platter so they form sturdy cups; set aside in the fridge to stay crisp.
2. 2Heat a large 12-inch nonstick skillet over medium-high heat and add the olive oil until it shimmers.
3. 3Add the sliced bell peppers and onion to the hot skillet; cook, stirring occasionally, until the edges char lightly and the vegetables soften, about 6–8 minutes.
4. 4Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the vegetables; toss well so every piece is coated and fragrant, about 30 seconds.
5. 5Push the seasoned fajita vegetables to one side of the skillet. Pour the egg whites into the empty side and let them set for 20–30 seconds.
6. 6Scramble the egg whites gently with a spatula, folding them into soft curds while they cook through, about 2–3 minutes total; then fold the eggs together with the vegetables until evenly mixed.
7. 7Remove the skillet from heat. Squeeze fresh lime juice over the mixture and taste; adjust salt if needed.
8. 8Spoon the hot egg-white fajita filling into each chilled lettuce cup, dividing evenly.
9. 9Top each cup with diced avocado and a sprinkle of chopped cilantro.
10. 10Serve immediately while the filling is warm and the lettuce stays cool and crunchy for an easy midday plate.