Savory Egg and Vegetable Breakfast Wrap

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

Savory Egg and Vegetable Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Savory Egg and Vegetable Breakfast Wrap

Pan-fried eggs and egg whites scrambled with vibrant peppers and spinach, folded into a warm tortilla with melted cheddar and hearty black beans.

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NUTRITION

621kcal
Protein
52.3g
Fat
29.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 medium whole wheat tortilla

0.5 ounce sharp cheddar cheese

0.25 cup black beans

1 cup fresh baby spinach

0.25 cup diced red bell pepper

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3 minutes until they begin to soften.

  • 3

    Add the fresh baby spinach to the skillet and cook until just wilted.

  • 4

    In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder.

  • 5

    Pour the egg mixture into the skillet with the vegetables, stirring gently to scramble until the eggs are fluffy and fully set.

  • 6

    Stir in the black beans and cook for 1 minute to ensure they are warmed through.

  • 7

    Lay the whole wheat tortilla on a flat surface and sprinkle the shredded cheddar cheese in the center.

  • 8

    Spoon the warm egg and vegetable mixture directly over the cheese to help it melt.

  • 9

    Fold the sides of the tortilla inward and roll tightly to form a secure wrap.

  • 10

    Optional: Place the wrap back in the skillet for 30 seconds per side to lightly crisp the exterior before serving.

Savory Egg and Vegetable Breakfast Wrap

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

Savory Egg and Vegetable Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Savory Egg and Vegetable Breakfast Wrap

Pan-fried eggs and egg whites scrambled with vibrant peppers and spinach, folded into a warm tortilla with melted cheddar and hearty black beans.

NUTRITION

621kcal
Protein
52.3g
Fat
29.3g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 medium whole wheat tortilla

0.5 ounce sharp cheddar cheese

0.25 cup black beans

1 cup fresh baby spinach

0.25 cup diced red bell pepper

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 3 minutes until they begin to soften.

  • 3

    Add the fresh baby spinach to the skillet and cook until just wilted.

  • 4

    In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder.

  • 5

    Pour the egg mixture into the skillet with the vegetables, stirring gently to scramble until the eggs are fluffy and fully set.

  • 6

    Stir in the black beans and cook for 1 minute to ensure they are warmed through.

  • 7

    Lay the whole wheat tortilla on a flat surface and sprinkle the shredded cheddar cheese in the center.

  • 8

    Spoon the warm egg and vegetable mixture directly over the cheese to help it melt.

  • 9

    Fold the sides of the tortilla inward and roll tightly to form a secure wrap.

  • 10

    Optional: Place the wrap back in the skillet for 30 seconds per side to lightly crisp the exterior before serving.