Crispy Hashbrown and Fluffy Egg Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Hashbrown and Fluffy Egg Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Hashbrown and Fluffy Egg Burrito

Enjoy a fusion of crisp golden hashbrowns paired with fluffy scrambled eggs and wrapped in a high-protein whole wheat tortilla. This dish offers a satisfying bite with a delightful texture contrast and a hint of savory spices, making it perfect for a quick meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
36.2g
Fat
17.2g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 medium potato (150g shredded)

2 large whole eggs

2 egg whites

1 high-protein whole wheat tortilla

1 tsp olive oil

Pinch of salt

Pinch of black pepper

Dash of paprika

Dash of garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Grate the potato and squeeze out excess moisture using a clean cloth or paper towel.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Spread the grated potato evenly to form a thin layer. Season with salt, pepper, paprika, and garlic powder.

  • 3

    Cook the hashbrown for about 4-5 minutes on one side until crispy and golden. Flip carefully and cook for an additional 3-4 minutes until both sides are crispy. Remove from the skillet and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper. Pour the egg mixture into the skillet. Allow it to set slightly before stirring gently to scramble until softly set and fluffy.

  • 5

    Warm the high-protein tortilla in a separate pan or microwave for a few seconds until pliable.

  • 6

    Assemble the burrito by placing the crispy hashbrown and scrambled eggs in the center of the tortilla. Roll it up tightly, folding in the sides as you go.

  • 7

    Serve immediately and enjoy your crispy, fluffy egg burrito.

Crispy Hashbrown and Fluffy Egg Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Hashbrown and Fluffy Egg Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Hashbrown and Fluffy Egg Burrito

Enjoy a fusion of crisp golden hashbrowns paired with fluffy scrambled eggs and wrapped in a high-protein whole wheat tortilla. This dish offers a satisfying bite with a delightful texture contrast and a hint of savory spices, making it perfect for a quick meal any time of day.

NUTRITION

474kcal
Protein
36.2g
Fat
17.2g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 medium potato (150g shredded)

2 large whole eggs

2 egg whites

1 high-protein whole wheat tortilla

1 tsp olive oil

Pinch of salt

Pinch of black pepper

Dash of paprika

Dash of garlic powder

PREPARATION

  • 1

    Grate the potato and squeeze out excess moisture using a clean cloth or paper towel.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Spread the grated potato evenly to form a thin layer. Season with salt, pepper, paprika, and garlic powder.

  • 3

    Cook the hashbrown for about 4-5 minutes on one side until crispy and golden. Flip carefully and cook for an additional 3-4 minutes until both sides are crispy. Remove from the skillet and set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper. Pour the egg mixture into the skillet. Allow it to set slightly before stirring gently to scramble until softly set and fluffy.

  • 5

    Warm the high-protein tortilla in a separate pan or microwave for a few seconds until pliable.

  • 6

    Assemble the burrito by placing the crispy hashbrown and scrambled eggs in the center of the tortilla. Roll it up tightly, folding in the sides as you go.

  • 7

    Serve immediately and enjoy your crispy, fluffy egg burrito.