Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

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

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

Enjoy a vibrant and satisfying burrito filled with creamy scrambled eggs, savory roasted vegetables, and hearty black beans wrapped in a warm whole wheat tortilla. This dish offers a burst of flavors with each bite, combining the sweetness of roasted red bell pepper and red onion with the freshness of spinach, all perfectly seasoned with a hint of olive oil.

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NUTRITION

521kcal
Protein
31.4g
Fat
23.3g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup cooked Black Beans (130g)

1 Whole Wheat Tortilla (60g)

1/2 medium Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 medium Red Onion (25g)

1 tsp Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) for roasting the vegetables.

  • 2

    Slice the red bell pepper and red onion into thin strips. Toss them with the olive oil and a pinch of salt and pepper, then spread them out on a baking sheet. Roast for 10-12 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, crack the eggs into a bowl and whisk until well beaten. Heat a non-stick skillet over medium-low heat and add the eggs. Gently stir continuously to create soft scrambled eggs until just set.

  • 4

    Warm the whole wheat tortilla in the microwave for about 15-20 seconds or briefly in a skillet.

  • 5

    Assemble the burrito by layering the scrambled eggs, roasted vegetables, black beans, and fresh spinach onto the tortilla.

  • 6

    Fold the sides of the tortilla and roll tightly to form the burrito. Serve immediately.

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

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

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Roasted Vegetable Breakfast Burrito

Enjoy a vibrant and satisfying burrito filled with creamy scrambled eggs, savory roasted vegetables, and hearty black beans wrapped in a warm whole wheat tortilla. This dish offers a burst of flavors with each bite, combining the sweetness of roasted red bell pepper and red onion with the freshness of spinach, all perfectly seasoned with a hint of olive oil.

NUTRITION

521kcal
Protein
31.4g
Fat
23.3g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup cooked Black Beans (130g)

1 Whole Wheat Tortilla (60g)

1/2 medium Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 medium Red Onion (25g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) for roasting the vegetables.

  • 2

    Slice the red bell pepper and red onion into thin strips. Toss them with the olive oil and a pinch of salt and pepper, then spread them out on a baking sheet. Roast for 10-12 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, crack the eggs into a bowl and whisk until well beaten. Heat a non-stick skillet over medium-low heat and add the eggs. Gently stir continuously to create soft scrambled eggs until just set.

  • 4

    Warm the whole wheat tortilla in the microwave for about 15-20 seconds or briefly in a skillet.

  • 5

    Assemble the burrito by layering the scrambled eggs, roasted vegetables, black beans, and fresh spinach onto the tortilla.

  • 6

    Fold the sides of the tortilla and roll tightly to form the burrito. Serve immediately.