YOUR SOLIN GENERATED RECIPE
Crispy Tuna and Egg Breakfast Burrito
Pan-seared tuna and scrambled eggs wrapped in a toasted whole wheat tortilla, creating a golden, crunchy exterior that yields to a savory filling.
INGREDIENTS
5 oz canned tuna in water
2 large eggs
1 medium whole wheat tortilla
1 tsp avocado oil
0.5 cup baby spinach
1 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp plain Greek yogurt
PREPARATION
Drain the canned tuna thoroughly and place it in a small bowl; mix with the Greek yogurt, sea salt, and black pepper until well combined.
Whisk the eggs in a separate bowl and scramble them in a non-stick pan over medium heat until they are just set and fluffy.
Lay the whole wheat tortilla flat on a clean surface and layer the baby spinach, minced red onion, tuna mixture, and scrambled eggs in the center.
Fold the left and right sides of the tortilla toward the middle, then roll tightly from the bottom up to form a secure burrito.
Wipe the non-stick pan clean, add the avocado oil, and place the burrito seam-side down over medium-high heat.
Sear the burrito for 1-2 minutes per side, pressing down slightly with a spatula, until the exterior is golden brown and crispy.