Hearty Scrambled Egg and Veggie Breakfast Burrito

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

Hearty Scrambled Egg and Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Veggie Breakfast Burrito

Enjoy a vibrant burst of flavors with this Hearty Scrambled Egg and Veggie Breakfast Burrito. Fluffy scrambled eggs meet nutrient-packed black beans, crisp bell peppers, and fresh spinach, all wrapped in a soft whole wheat tortilla and lightly finished with a sprinkle of light cheddar cheese. Perfectly balanced with a satisfying protein boost and wholesome goodness, this meal is as delicious as it is energizing.

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NUTRITION

523kcal
Protein
38.1g
Fat
22.6g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/4 cup Low-Fat Cheddar Cheese, shredded (28g)

1/2 cup Black Beans, cooked (130g)

1 Whole Wheat Tortilla (50g)

1/4 cup Diced Bell Peppers (40g)

1/2 cup Fresh Spinach (15g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Add diced bell peppers and fresh spinach to the skillet and sauté for 2-3 minutes until softened.

  • 3

    In a bowl, whisk the eggs thoroughly. Pour the eggs into the skillet with the vegetables and scramble until softly set, about 3-4 minutes.

  • 4

    A minute before the eggs finish cooking, sprinkle in the low-fat cheddar cheese and gently stir to allow it to melt evenly.

  • 5

    Warm the whole wheat tortilla briefly in a separate pan or microwave to make it pliable.

  • 6

    Place the scrambled eggs and veggies onto the warmed tortilla, add the cooked black beans, and roll into a burrito.

  • 7

    Serve immediately and enjoy your hearty and nutritious meal.

Hearty Scrambled Egg and Veggie Breakfast Burrito

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

Hearty Scrambled Egg and Veggie Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Egg and Veggie Breakfast Burrito

Enjoy a vibrant burst of flavors with this Hearty Scrambled Egg and Veggie Breakfast Burrito. Fluffy scrambled eggs meet nutrient-packed black beans, crisp bell peppers, and fresh spinach, all wrapped in a soft whole wheat tortilla and lightly finished with a sprinkle of light cheddar cheese. Perfectly balanced with a satisfying protein boost and wholesome goodness, this meal is as delicious as it is energizing.

NUTRITION

523kcal
Protein
38.1g
Fat
22.6g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/4 cup Low-Fat Cheddar Cheese, shredded (28g)

1/2 cup Black Beans, cooked (130g)

1 Whole Wheat Tortilla (50g)

1/4 cup Diced Bell Peppers (40g)

1/2 cup Fresh Spinach (15g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Add diced bell peppers and fresh spinach to the skillet and sauté for 2-3 minutes until softened.

  • 3

    In a bowl, whisk the eggs thoroughly. Pour the eggs into the skillet with the vegetables and scramble until softly set, about 3-4 minutes.

  • 4

    A minute before the eggs finish cooking, sprinkle in the low-fat cheddar cheese and gently stir to allow it to melt evenly.

  • 5

    Warm the whole wheat tortilla briefly in a separate pan or microwave to make it pliable.

  • 6

    Place the scrambled eggs and veggies onto the warmed tortilla, add the cooked black beans, and roll into a burrito.

  • 7

    Serve immediately and enjoy your hearty and nutritious meal.