High-Protein Scrambled Egg and Veggie Breakfast Burrito

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

High-Protein Scrambled Egg and Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Veggie Breakfast Burrito

Savor a vibrant and nutritious burrito filled with fluffy scrambled eggs, a medley of bell peppers and spinach, hearty black beans, and a sprinkle of low-fat cheddar cheese all wrapped in a whole wheat tortilla. This meal is as visually appealing as it is satisfying, offering a delightful balance of textures and flavors that transitions effortlessly from breakfast to a fulfilling lunch or dinner.

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NUTRITION

377kcal
Protein
35.7g
Fat
12.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (100g total)

2 servings egg whites (66g total)

1 whole wheat tortilla (50g)

1/2 cup chopped bell pepper (75g)

1/2 cup fresh spinach (15g)

1/4 cup black beans (60g)

2 tbsp salsa (30g)

1/4 cup low-fat shredded cheddar cheese (28g)

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PREPARATION

  • 1

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

    Heat a nonstick skillet over medium heat and lightly spray with cooking spray or add a small amount of oil.

  • 3

    Add the chopped bell peppers and spinach to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour the eggs over the sautéed vegetables and gently scramble, cooking until the eggs are just set.

  • 5

    Stir in the black beans to warm them through, then remove from heat.

  • 6

    Lay the whole wheat tortilla on a clean surface. Spoon the scrambled egg and veggie mixture onto the center of the tortilla.

  • 7

    Top with salsa and sprinkle the low-fat shredded cheddar cheese over the filling.

  • 8

    Roll the tortilla tightly to form a burrito, tucking in the ends as you go. Serve immediately.

High-Protein Scrambled Egg and Veggie Breakfast Burrito

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

High-Protein Scrambled Egg and Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Veggie Breakfast Burrito

Savor a vibrant and nutritious burrito filled with fluffy scrambled eggs, a medley of bell peppers and spinach, hearty black beans, and a sprinkle of low-fat cheddar cheese all wrapped in a whole wheat tortilla. This meal is as visually appealing as it is satisfying, offering a delightful balance of textures and flavors that transitions effortlessly from breakfast to a fulfilling lunch or dinner.

NUTRITION

377kcal
Protein
35.7g
Fat
12.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (100g total)

2 servings egg whites (66g total)

1 whole wheat tortilla (50g)

1/2 cup chopped bell pepper (75g)

1/2 cup fresh spinach (15g)

1/4 cup black beans (60g)

2 tbsp salsa (30g)

1/4 cup low-fat shredded cheddar cheese (28g)

PREPARATION

  • 1

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 2

    Heat a nonstick skillet over medium heat and lightly spray with cooking spray or add a small amount of oil.

  • 3

    Add the chopped bell peppers and spinach to the skillet. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour the eggs over the sautéed vegetables and gently scramble, cooking until the eggs are just set.

  • 5

    Stir in the black beans to warm them through, then remove from heat.

  • 6

    Lay the whole wheat tortilla on a clean surface. Spoon the scrambled egg and veggie mixture onto the center of the tortilla.

  • 7

    Top with salsa and sprinkle the low-fat shredded cheddar cheese over the filling.

  • 8

    Roll the tortilla tightly to form a burrito, tucking in the ends as you go. Serve immediately.