YOUR SOLIN GENERATED RECIPE
Loaded Egg and Sweet Potato Breakfast Burrito
Savor a vibrant, protein-packed breakfast burrito that combines the richness of eggs with tender roasted sweet potato, hearty black beans, and a boost of fresh spinach. Wrapped in a warm whole wheat tortilla and finished with a dollop of creamy Greek yogurt, this meal is both satisfying and energizing.
INGREDIENTS
2 large Eggs (approx. 100g)
3 large Egg Whites (approx. 99g)
1/3 cup Roasted Sweet Potato (approx. 75g)
1/4 cup Black Beans (approx. 44g)
1 Whole Wheat Tortilla (approx. 40g)
1/4 cup Fresh Spinach (approx. 7g)
2 tbsp Nonfat Greek Yogurt (approx. 30g)
PREPARATION
Preheat a nonstick skillet over medium heat.
Lightly coat the skillet with a nonstick spray or a teaspoon of olive oil if desired.
Add the whole eggs and egg whites to a bowl, season with a pinch of salt and pepper, and whisk until well combined.
Pour the egg mixture into the heated skillet and scramble until just set.
Gently stir in the roasted sweet potato cubes and black beans to warm them through.
Lay out the whole wheat tortilla and evenly spread the scramble mixture down the center.
Top with fresh spinach and a dollop of nonfat Greek yogurt.
Roll the tortilla tightly around the filling to form a burrito.
Serve warm and enjoy your loaded egg and sweet potato breakfast burrito.