YOUR SOLIN GENERATED RECIPE
Hearty Bacon Potato Breakfast Burrito
Sautéed gold potatoes and crispy bacon strips are folded into fluffy scrambled eggs and wrapped in a warm sprouted grain tortilla for a savory, protein-packed start.
INGREDIENTS
1 large eggs
0.5 cup egg whites
1 slice bacon
0.5 cup gold potato
1 medium whole wheat tortilla
2 tbsp salsa
0.25 cup nonfat greek yogurt
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the bacon slices in a small skillet over medium heat and cook until crispy, then remove and chop into small pieces.
Wipe the skillet clean, add the avocado oil, and sauté the cubed gold potatoes for 8-10 minutes until golden brown and tender.
In a small bowl, whisk together the whole eggs and egg whites, then pour the mixture into the skillet with the potatoes.
Gently scramble the eggs over medium-low heat until just set, then fold in the chopped bacon, sea salt, and black pepper.
Warm the tortilla in a separate dry pan for 30 seconds per side until soft and pliable.
Spread the Greek yogurt and salsa down the center of the tortilla, top with the egg and potato mixture, and roll tightly to serve.