YOUR SOLIN GENERATED RECIPE
Hearty Bacon and Egg Breakfast Burrito
Pan-seared turkey bacon and fluffy scrambled eggs wrapped in a warm tortilla with crispy roasted potatoes and a dollop of zesty Greek yogurt.
INGREDIENTS
2 large eggs
0.5 cup egg whites
2 slices turkey bacon
1 medium almond flour tortilla
0.25 cup russet potato
0.25 cup non-fat Greek yogurt
1 tsp olive oil
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh salsa
PREPARATION
Finely dice the russet potato and sauté in a skillet with olive oil over medium heat until the edges are golden and crispy.
Add the turkey bacon slices to the skillet and cook until they reach a savory crunch, then remove and chop into small pieces.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Lower the heat and pour the egg mixture into the skillet, stirring gently until the eggs are just set and fluffy.
Warm the almond flour tortilla in a separate dry pan for 30 seconds per side until it becomes soft and fragrant.
Spread the Greek yogurt onto the center of the tortilla, then layer on the scrambled eggs, crispy potatoes, and bacon.
Top with fresh salsa and fold the sides of the tortilla inward, rolling it tightly into a burrito to serve.