High-Protein Scrambled Egg and Veggie 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 Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Veggie Burrito

Savor a protein-packed burrito bursting with fluffy scrambled eggs, hearty black beans, and vibrant sautéed veggies wrapped in a soft whole wheat tortilla. This versatile dish is perfect any time of the day, offering a satisfying blend of textures and flavors with a hint of melty low-fat cheddar and fresh salsa.

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NUTRITION

488kcal
Protein
37.0g
Fat
19.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1/2 cup black beans

1 oz low-fat cheddar cheese

1 whole wheat tortilla

1/4 cup diced red bell pepper

1/4 cup diced onion

1/2 cup baby spinach

2 tbsp salsa

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PREPARATION

  • 1

    In a bowl, whisk together the eggs until well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Add the diced red bell pepper and onion, sautéing until softened, about 2-3 minutes.

  • 3

    Stir in the baby spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the eggs and gently scramble with the veggies until just set. Remove from heat once the eggs are cooked through.

  • 5

    Meanwhile, warm the black beans in a small saucepan over low heat, adding a pinch of salt and pepper if desired.

  • 6

    Warm the whole wheat tortilla in another pan or microwave for about 20-30 seconds until pliable.

  • 7

    Assemble the burrito by spreading the warmed black beans on the tortilla, layering the scrambled eggs and sautéed veggies, and sprinkling the low-fat cheddar cheese on top.

  • 8

    Finish with a drizzle of salsa, then roll up the tortilla to enclose the filling. Serve immediately.

High-Protein Scrambled Egg and Veggie 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 Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Veggie Burrito

Savor a protein-packed burrito bursting with fluffy scrambled eggs, hearty black beans, and vibrant sautéed veggies wrapped in a soft whole wheat tortilla. This versatile dish is perfect any time of the day, offering a satisfying blend of textures and flavors with a hint of melty low-fat cheddar and fresh salsa.

NUTRITION

488kcal
Protein
37.0g
Fat
19.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1/2 cup black beans

1 oz low-fat cheddar cheese

1 whole wheat tortilla

1/4 cup diced red bell pepper

1/4 cup diced onion

1/2 cup baby spinach

2 tbsp salsa

PREPARATION

  • 1

    In a bowl, whisk together the eggs until well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Add the diced red bell pepper and onion, sautéing until softened, about 2-3 minutes.

  • 3

    Stir in the baby spinach and cook until wilted, about 1 minute.

  • 4

    Pour in the eggs and gently scramble with the veggies until just set. Remove from heat once the eggs are cooked through.

  • 5

    Meanwhile, warm the black beans in a small saucepan over low heat, adding a pinch of salt and pepper if desired.

  • 6

    Warm the whole wheat tortilla in another pan or microwave for about 20-30 seconds until pliable.

  • 7

    Assemble the burrito by spreading the warmed black beans on the tortilla, layering the scrambled eggs and sautéed veggies, and sprinkling the low-fat cheddar cheese on top.

  • 8

    Finish with a drizzle of salsa, then roll up the tortilla to enclose the filling. Serve immediately.