YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Lean Turkey Sausage Breakfast Burrito with Roasted Vegetables
A vibrant and satisfying breakfast burrito featuring fluffy scrambled eggs, lean turkey sausage, and a medley of roasted bell peppers and red onions wrapped in a wholesome whole wheat tortilla. The dish is finished with a touch of olive oil for added richness, creating a nutrient-packed meal that's both fulfilling and flavorful.
INGREDIENTS
2 large Eggs (~100g total)
3 ounces Lean Turkey Sausage (~85g)
1/2 cup chopped Bell Pepper (~75g)
1/4 cup chopped Red Onion (~40g)
1 teaspoon Olive Oil (~5g)
1 Whole Wheat Tortilla (~40g)
PREPARATION
Preheat your oven to 400°F for roasting vegetables.
In a small bowl, toss chopped bell pepper and red onion with olive oil, a pinch of salt, and pepper to taste.
Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium heat and add the lean turkey sausage. Sauté until lightly browned and heated through, breaking it up into crumbles if necessary.
In a separate bowl, whisk the eggs until well combined. Pour the eggs into a lightly oiled non-stick pan over medium-low heat and gently scramble until softly set.
Once the vegetables are roasted, remove them from the oven.
Warm the whole wheat tortilla in a dry skillet for about 20-30 seconds on each side to make it pliable.
Assemble the burrito by layering the scrambled eggs, turkey sausage, and roasted vegetables onto the tortilla.
Roll up the tortilla tightly, and serve immediately while warm.