YOUR SOLIN GENERATED RECIPE
Ultimate Loaded Breakfast Burrito
Sautéed ground turkey and fluffy scrambled eggs wrapped in a warm whole wheat tortilla with zesty salsa and creamy Greek yogurt for a satisfying, protein-packed start.
INGREDIENTS
3 oz ground turkey
1 large egg
0.25 cup liquid egg whites
1 medium whole wheat tortilla
0.25 cup cooked black beans
0.25 cup nonfat plain Greek yogurt
2 tbsp fresh salsa
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp cumin
0.5 tsp extra virgin olive oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the ground turkey, cumin, garlic powder, sea salt, and black pepper to the skillet, cooking until the meat is browned and crumbled.
Stir in the baby spinach and black beans, cooking for 1-2 minutes until the spinach is completely wilted.
In a small bowl, whisk the whole egg and liquid egg whites together, then pour them into the skillet with the turkey mixture.
Gently scramble the eggs with the turkey and vegetables until they are just set and no longer liquid.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds to make it pliable.
Spread the Greek yogurt and fresh salsa down the center of the tortilla.
Spoon the turkey and egg scramble over the yogurt, fold in the sides of the tortilla, and roll it up tightly to serve.