High Protein Scrambled Egg and Veggie Whole Wheat Burrito

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

High Protein Scrambled Egg and Veggie Whole Wheat Burrito

YOUR SOLIN GENERATED RECIPE

High Protein Scrambled Egg and Veggie Whole Wheat Burrito

Start your day, refuel midday, or enjoy a satisfying dinner with this hearty high protein scrambled egg and veggie burrito. Fluffy scrambled eggs combined with a colorful medley of spinach, red bell pepper, and tomatoes, accented by black beans and a sprinkle of low-fat cheddar cheese, all wrapped in a whole wheat tortilla make this a balanced and delicious meal that’s perfect for any time of day.

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NUTRITION

423kcal
Protein
34.9g
Fat
15.1g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs (approx. 100g)

2 large egg whites (approx. 66g)

1 medium whole wheat tortilla (approx. 50g)

1/4 cup black beans (approx. 43g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup diced tomato (40g)

1/4 cup low-fat cheddar cheese (28g)

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PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or use a minimal amount of olive oil.

  • 3

    Add the diced red bell pepper and tomato to the skillet, cooking for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach and continue to sauté until wilted, about 1 minute.

  • 5

    Pour in the egg mixture and gently stir, scrambling the eggs with the veggies until just set.

  • 6

    Stir in the black beans and allow them to warm through for about 1 minute.

  • 7

    Sprinkle the low-fat cheddar cheese over the scrambled eggs and let it melt into the mixture.

  • 8

    Warm the whole wheat tortilla in a separate pan or microwave, then spoon the hot egg and veggie mixture onto the center of the tortilla.

  • 9

    Fold the sides and roll the tortilla burrito-style. Serve immediately.

High Protein Scrambled Egg and Veggie Whole Wheat Burrito

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

High Protein Scrambled Egg and Veggie Whole Wheat Burrito

YOUR SOLIN GENERATED RECIPE

High Protein Scrambled Egg and Veggie Whole Wheat Burrito

Start your day, refuel midday, or enjoy a satisfying dinner with this hearty high protein scrambled egg and veggie burrito. Fluffy scrambled eggs combined with a colorful medley of spinach, red bell pepper, and tomatoes, accented by black beans and a sprinkle of low-fat cheddar cheese, all wrapped in a whole wheat tortilla make this a balanced and delicious meal that’s perfect for any time of day.

NUTRITION

423kcal
Protein
34.9g
Fat
15.1g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs (approx. 100g)

2 large egg whites (approx. 66g)

1 medium whole wheat tortilla (approx. 50g)

1/4 cup black beans (approx. 43g)

1 cup fresh spinach (30g)

1/4 cup diced red bell pepper (30g)

1/4 cup diced tomato (40g)

1/4 cup low-fat cheddar cheese (28g)

PREPARATION

  • 1

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or use a minimal amount of olive oil.

  • 3

    Add the diced red bell pepper and tomato to the skillet, cooking for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach and continue to sauté until wilted, about 1 minute.

  • 5

    Pour in the egg mixture and gently stir, scrambling the eggs with the veggies until just set.

  • 6

    Stir in the black beans and allow them to warm through for about 1 minute.

  • 7

    Sprinkle the low-fat cheddar cheese over the scrambled eggs and let it melt into the mixture.

  • 8

    Warm the whole wheat tortilla in a separate pan or microwave, then spoon the hot egg and veggie mixture onto the center of the tortilla.

  • 9

    Fold the sides and roll the tortilla burrito-style. Serve immediately.