YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Breakfast Burrito
Egg whites scrambled with baby spinach and black beans, wrapped in a toasted whole wheat tortilla with turkey bacon and creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
3 slices Turkey Bacon
1 large Whole Wheat Tortilla
0.25 cup canned Black Beans
0.5 medium Avocado
1 cup Baby Spinach
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Salsa
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are golden and crispy.
Remove the bacon and set aside on a paper towel, then add the olive oil to the same skillet.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg whites and rinsed black beans into the skillet with the spinach, scrambling gently over medium-low heat until the whites are fully set.
Warm the whole wheat tortilla in a separate dry pan or over an open flame for 30 seconds until pliable.
Spread the mashed avocado in the center of the tortilla, then layer on the egg white scramble and the crispy turkey bacon.
Top with salsa, fold in the sides, and roll the burrito tightly.
Optional: Place the rolled burrito back in the skillet for 30 seconds per side to get a toasted exterior.