Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

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

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

Savor a warm, satisfying burrito filled with fluffy scrambled eggs, protein-packed black beans, lightly roasted bell peppers and onions, fresh spinach, and a sprinkle of low-fat cheddar cheese—all wrapped in a wholesome whole wheat tortilla. This dish is balanced and hearty, offering a delightful blend of textures and flavors that will fuel your day.

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NUTRITION

558kcal
Protein
39.4g
Fat
19.9g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Black Beans (cooked)

1/2 medium Bell Pepper, sliced

1/4 cup diced Onion

1 cup Spinach

1/8 cup shredded Low-Fat Cheddar Cheese

1 Whole Wheat Tortilla

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss the sliced bell pepper and diced onion with spinach and a teaspoon of olive oil, and season with a little salt and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until softened.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl, season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if necessary. Pour in the egg mixture and gently scramble until softly set.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave for about 20 seconds.

  • 6

    Lay the tortilla flat, add the scrambled eggs, roasted vegetables, black beans, and sprinkle the low-fat cheddar cheese on top.

  • 7

    Fold the sides of the tortilla and roll it to form a burrito.

  • 8

    Serve warm, and enjoy your hearty, balanced breakfast burrito!

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

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

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

Savor a warm, satisfying burrito filled with fluffy scrambled eggs, protein-packed black beans, lightly roasted bell peppers and onions, fresh spinach, and a sprinkle of low-fat cheddar cheese—all wrapped in a wholesome whole wheat tortilla. This dish is balanced and hearty, offering a delightful blend of textures and flavors that will fuel your day.

NUTRITION

558kcal
Protein
39.4g
Fat
19.9g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1/2 cup Black Beans (cooked)

1/2 medium Bell Pepper, sliced

1/4 cup diced Onion

1 cup Spinach

1/8 cup shredded Low-Fat Cheddar Cheese

1 Whole Wheat Tortilla

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss the sliced bell pepper and diced onion with spinach and a teaspoon of olive oil, and season with a little salt and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until softened.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl, season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray if necessary. Pour in the egg mixture and gently scramble until softly set.

  • 5

    Warm the whole wheat tortilla in a separate pan or microwave for about 20 seconds.

  • 6

    Lay the tortilla flat, add the scrambled eggs, roasted vegetables, black beans, and sprinkle the low-fat cheddar cheese on top.

  • 7

    Fold the sides of the tortilla and roll it to form a burrito.

  • 8

    Serve warm, and enjoy your hearty, balanced breakfast burrito!