YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Lean Turkey Sausage Burrito with Roasted Vegetables
Enjoy a vibrant and protein-packed burrito featuring fluffy scrambled eggs, savory lean turkey sausage, hearty black beans, and a medley of roasted bell pepper and zucchini, all wrapped in a warm whole wheat tortilla and finished with a creamy touch of low-fat Greek yogurt.
INGREDIENTS
2 large Eggs (approx. 100g)
2 ounces Lean Turkey Sausage (approx. 56g)
0.25 cup Low-Sodium Black Beans (approx. 43g)
2 tbsp Low-Fat Greek Yogurt (approx. 30g)
1 small Whole Wheat Tortilla (approx. 40g)
0.5 medium Red Bell Pepper (approx. 75g)
0.5 medium Zucchini (approx. 70g)
PREPARATION
Preheat your oven to 400°F to roast the vegetables.
Toss the sliced red bell pepper and zucchini with a light drizzle of olive oil, salt, and pepper; spread them on a baking sheet and roast for about 12-15 minutes until tender.
While the vegetables roast, whisk the eggs with a pinch of salt and pepper in a bowl.
In a non-stick skillet, add the lean turkey sausage (pre-sliced if preferred) and lightly sauté until warmed through.
Add the whisked eggs and low-sodium black beans to the skillet with the sausage. Stir gently to scramble until the eggs are softly cooked; remove from heat just before they are fully set to maintain creaminess.
Stir in the low-fat Greek yogurt into the warm scrambled mixture for a creamy texture.
Warm the whole wheat tortilla in a separate pan or microwave for about 20 seconds.
Layer the scrambled egg mixture and roasted vegetables onto the tortilla, then roll it up into a burrito.
Serve immediately and enjoy this balanced, flavorful meal.