YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Salsa Roja
Sautéed ground turkey and fluffy scrambled eggs wrapped in a warm tortilla with zesty salsa roja and black beans for a savory, protein-packed meal.
INGREDIENTS
1.5 oz ground turkey
0.75 cup egg whites
1 large egg
0.25 cup black beans
1 cup fresh spinach
0.5 medium whole wheat tortilla
2 tbsp salsa roja
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet along with the sea salt, black pepper, and garlic powder, breaking it up with a spatula until browned and fully cooked.
In a small bowl, whisk together the whole egg and the egg whites until well combined.
Push the cooked turkey to one side of the skillet and pour the egg mixture into the other side, adding the fresh spinach on top of the eggs.
Gently scramble the eggs and spinach together until the eggs are just set and the spinach has wilted, then mix with the turkey.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spread the black beans down the center of the tortilla, top with the turkey and egg scramble, and drizzle with the salsa roja.
Fold in the sides of the tortilla and roll tightly into a burrito before serving warm.