YOUR SOLIN GENERATED RECIPE
Eggs Tortilla with Cream Cheese and Vegetables
Whisked eggs and whites pan-seared with vibrant bell peppers and spinach, folded into a warm tortilla with a velvety cream cheese spread.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 medium whole wheat tortilla
2 tbsp whipped cream cheese
1 cup baby spinach
0.5 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Finely dice the red bell pepper and roughly chop the baby spinach.
In a medium mixing bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced bell peppers to the skillet and sauté for 3 minutes until they begin to soften.
Add the chopped spinach to the skillet and stir for 1 minute until just wilted.
Pour the egg mixture into the skillet with the vegetables, stirring gently with a silicone spatula to create soft, fluffy curds.
Warm the whole wheat tortilla in a separate dry pan over low heat for 30 seconds per side until pliable.
Spread the whipped cream cheese evenly across the surface of the warm tortilla.
Spoon the scrambled egg and vegetable mixture onto the center of the tortilla.
Garnish with freshly chopped chives and roll the tortilla tightly before serving.