YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Roasted Veggie Burrito
A comforting, hearty burrito featuring creamy scrambled eggs enhanced with a blend of whole eggs and egg whites, tossed with roasted bell peppers, onions, and spinach. Topped with melted part-skim mozzarella and a touch of mashed avocado for extra creaminess, all wrapped in a warm whole wheat tortilla. This balanced meal offers a satisfying mix of protein, healthy fats, and colorful veggies that will keep you energized any time of the day.
INGREDIENTS
3 large Whole Eggs
3 large Egg Whites
1 Whole Wheat Tortilla
1/4 cup Part-Skim Mozzarella Cheese
1/2 medium Red Bell Pepper, sliced
1/4 medium Onion, diced
1/2 cup Spinach
1/4 Avocado, mashed
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet.
Toss the sliced red bell pepper and diced onion with half the teaspoon of olive oil, a pinch of salt and pepper, then spread on the baking sheet. Roast in the oven for about 10 minutes until tender and slightly caramelized.
While the veggies roast, whisk together the whole eggs and egg whites in a bowl, season with salt and pepper. Heat a non-stick skillet over medium-low heat and add a small drizzle of olive oil.
Pour the egg mixture into the skillet and gently stir, allowing for a creamy scramble. Just before the eggs are fully set, fold in the fresh spinach so it begins to wilt.
Warm the whole wheat tortilla in a separate pan or microwave for a few seconds to make it pliable.
Layer the creamy scrambled eggs, roasted veggies, and sprinkle the part-skim mozzarella cheese over them on the tortilla. Add a smear of mashed avocado for extra creaminess and flavor.
Fold up the sides of the tortilla and tightly roll it into a burrito.
Serve immediately while warm, and enjoy your nutritious and satisfying meal!