High-Protein Scrambled Egg and Roasted 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 Roasted Veggie Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Roasted Veggie Burrito

A hearty burrito filled with fluffy scrambled eggs, vibrant roasted veggies, and protein-packed black beans wrapped in a wholesome whole wheat tortilla. This dish brings a satisfying blend of textures and flavors to energize your day.

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NUTRITION

308kcal
Protein
19.1g
Fat
8.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

3 egg whites

1 whole wheat tortilla

1/4 cup canned black beans (drained)

1/2 cup diced red bell peppers

1/4 cup diced onion

1 cup fresh spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced bell peppers and onion with a light drizzle of olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until they are tender and slightly charred.

  • 3

    While the veggies are roasting, whisk together the whole eggs and egg whites in a bowl. Stir in the fresh spinach, reserving a few leaves for garnish if desired.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until the eggs are softly set. Just before finishing, fold in the drained black beans.

  • 5

    Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side or microwave it for 15 seconds.

  • 6

    Assemble the burrito by layering the scrambled eggs with beans and spinach onto the tortilla, then top with the roasted veggies.

  • 7

    Fold the sides of the tortilla and roll it up tightly. Serve immediately.

High-Protein Scrambled Egg and Roasted 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 Roasted Veggie Burrito

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Egg and Roasted Veggie Burrito

A hearty burrito filled with fluffy scrambled eggs, vibrant roasted veggies, and protein-packed black beans wrapped in a wholesome whole wheat tortilla. This dish brings a satisfying blend of textures and flavors to energize your day.

NUTRITION

308kcal
Protein
19.1g
Fat
8.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

3 egg whites

1 whole wheat tortilla

1/4 cup canned black beans (drained)

1/2 cup diced red bell peppers

1/4 cup diced onion

1 cup fresh spinach

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced bell peppers and onion with a light drizzle of olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until they are tender and slightly charred.

  • 3

    While the veggies are roasting, whisk together the whole eggs and egg whites in a bowl. Stir in the fresh spinach, reserving a few leaves for garnish if desired.

  • 4

    Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently scramble until the eggs are softly set. Just before finishing, fold in the drained black beans.

  • 5

    Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side or microwave it for 15 seconds.

  • 6

    Assemble the burrito by layering the scrambled eggs with beans and spinach onto the tortilla, then top with the roasted veggies.

  • 7

    Fold the sides of the tortilla and roll it up tightly. Serve immediately.