High-Protein Breakfast Burrito with Eggs and Roasted Veggies

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

High-Protein Breakfast Burrito with Eggs and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Breakfast Burrito with Eggs and Roasted Veggies

Savor a hearty breakfast burrito bursting with flavors from freshly roasted bell peppers and spinach, complemented by protein-rich eggs, black beans, and a touch of melted low-fat cheddar, all wrapped in a whole wheat tortilla. This dish is a perfect balanced start to your day, combining vibrant textures with a satisfying taste.

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NUTRITION

507kcal
Protein
34.4g
Fat
25.3g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 medium Whole Wheat Tortilla (40g)

1/2 cup Mixed Bell Peppers (75g)

1 cup Spinach (30g)

1/4 cup Black Beans (45g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell peppers if desired, or sauté them in a skillet with a drizzle of olive oil.

  • 2

    In a small bowl, beat the eggs until well mixed. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat, add the beaten eggs and scramble until just set. Remove the eggs from the skillet.

  • 4

    In the same skillet, add the bell peppers and spinach. Sauté for 2-3 minutes until the vegetables soften slightly. Stir in the black beans and heat through.

  • 5

    Warm the whole wheat tortilla in a separate pan or in the microwave for 15-20 seconds.

  • 6

    Layer the scrambled eggs on the tortilla, top with the sautéed veggies, sprinkle the low-fat cheddar cheese on top, and drizzle any remaining olive oil if desired.

  • 7

    Fold the tortilla into a burrito. Serve immediately and enjoy your balanced, high-protein meal.

High-Protein Breakfast Burrito with Eggs and Roasted Veggies

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

High-Protein Breakfast Burrito with Eggs and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Breakfast Burrito with Eggs and Roasted Veggies

Savor a hearty breakfast burrito bursting with flavors from freshly roasted bell peppers and spinach, complemented by protein-rich eggs, black beans, and a touch of melted low-fat cheddar, all wrapped in a whole wheat tortilla. This dish is a perfect balanced start to your day, combining vibrant textures with a satisfying taste.

NUTRITION

507kcal
Protein
34.4g
Fat
25.3g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 medium Whole Wheat Tortilla (40g)

1/2 cup Mixed Bell Peppers (75g)

1 cup Spinach (30g)

1/4 cup Black Beans (45g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell peppers if desired, or sauté them in a skillet with a drizzle of olive oil.

  • 2

    In a small bowl, beat the eggs until well mixed. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat, add the beaten eggs and scramble until just set. Remove the eggs from the skillet.

  • 4

    In the same skillet, add the bell peppers and spinach. Sauté for 2-3 minutes until the vegetables soften slightly. Stir in the black beans and heat through.

  • 5

    Warm the whole wheat tortilla in a separate pan or in the microwave for 15-20 seconds.

  • 6

    Layer the scrambled eggs on the tortilla, top with the sautéed veggies, sprinkle the low-fat cheddar cheese on top, and drizzle any remaining olive oil if desired.

  • 7

    Fold the tortilla into a burrito. Serve immediately and enjoy your balanced, high-protein meal.