Loaded Veggie and Egg Breakfast Burritos

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

Loaded Veggie and Egg Breakfast Burritos

YOUR SOLIN GENERATED RECIPE

Loaded Veggie and Egg Breakfast Burritos

Savor a vibrant medley of sautéed veggies, perfectly scrambled eggs and egg whites, black beans, and melted low-fat cheddar, all wrapped up in a whole wheat tortilla. This dish delivers a delightful blend of textures and flavors—fresh, crunchy vegetables paired with creamy, savory egg and cheese—making it an adaptable meal option for any time of the day.

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NUTRITION

495kcal
Protein
32.7g
Fat
22.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Dice the red bell pepper and add it to the skillet; sauté for 2-3 minutes until slightly softened.

  • 3

    Add the baby spinach to the pan and cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Pour the eggs into the skillet with the veggies, stirring gently to scramble, and cook until just set.

  • 6

    Warm the whole wheat tortilla in a separate pan or microwave for about 20 seconds to make it pliable.

  • 7

    Layer the scrambled eggs and vegetables onto the tortilla, then add the black beans and sprinkle the shredded low-fat cheddar cheese on top.

  • 8

    Roll up the tortilla to form a burrito, and optionally, heat it for an additional minute in the skillet to melt the cheese slightly.

  • 9

    Serve immediately and enjoy your loaded veggie and egg breakfast burrito!

Loaded Veggie and Egg Breakfast Burritos

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

Loaded Veggie and Egg Breakfast Burritos

YOUR SOLIN GENERATED RECIPE

Loaded Veggie and Egg Breakfast Burritos

Savor a vibrant medley of sautéed veggies, perfectly scrambled eggs and egg whites, black beans, and melted low-fat cheddar, all wrapped up in a whole wheat tortilla. This dish delivers a delightful blend of textures and flavors—fresh, crunchy vegetables paired with creamy, savory egg and cheese—making it an adaptable meal option for any time of the day.

NUTRITION

495kcal
Protein
32.7g
Fat
22.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1 Whole Wheat Tortilla

1/4 cup Black Beans

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Dice the red bell pepper and add it to the skillet; sauté for 2-3 minutes until slightly softened.

  • 3

    Add the baby spinach to the pan and cook until wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Pour the eggs into the skillet with the veggies, stirring gently to scramble, and cook until just set.

  • 6

    Warm the whole wheat tortilla in a separate pan or microwave for about 20 seconds to make it pliable.

  • 7

    Layer the scrambled eggs and vegetables onto the tortilla, then add the black beans and sprinkle the shredded low-fat cheddar cheese on top.

  • 8

    Roll up the tortilla to form a burrito, and optionally, heat it for an additional minute in the skillet to melt the cheese slightly.

  • 9

    Serve immediately and enjoy your loaded veggie and egg breakfast burrito!