YOUR SOLIN GENERATED RECIPE
Jalapeño Cream Cheese Breakfast Burrito
Sautéed peppers and fluffy eggs scrambled with Monterey Jack cheese, wrapped in a toasted flour tortilla with a creamy jalapeño spread for a zesty finish.
INGREDIENTS
1 large egg
1.25 cup liquid egg whites
1 medium flour tortilla
1 oz Monterey Jack cheese
1 large jalapeño cream cheese
1.25 cup bell pepper
1 medium olive oil
1 oz sea salt
1 tbsp black pepper
0.25 cup 0.25 cup Bell pepper
1 tsp 1 tsp Olive oil
0.25 tsp 0.25 tsp Sea salt
0.25 tsp 0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced bell pepper to the skillet and sauté for 3 minutes until softened and slightly browned.
In a medium bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet with the peppers and cook, stirring frequently, until the eggs are fluffy and fully set.
Warm the flour tortilla in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.
Spread the jalapeño cream cheese evenly across the center of the warm tortilla.
Layer the scrambled eggs and shredded Monterey Jack cheese over the cream cheese spread.
Fold the sides of the tortilla inward and roll tightly into a burrito before serving warm.