YOUR SOLIN GENERATED RECIPE
Vegetarian Egg and Cheese Breakfast Burrito
Sautéed peppers and spinach are folded into fluffy scrambled eggs and beans, then wrapped in a toasted tortilla for a savory, protein-rich breakfast.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 medium sprouted grain tortilla
0.25 cup canned black beans
0.5 oz shredded sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup diced bell peppers
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the diced bell peppers and baby spinach until the spinach is wilted.
Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are fluffy and just set.
Warm the sprouted grain tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spread the black beans and shredded cheddar cheese down the center of the warm tortilla.
Top with the scrambled egg and vegetable mixture, then dollop with the Greek yogurt.
Fold in the sides of the tortilla and roll tightly to form a burrito, then lightly toast the seam-side down in the skillet for a crispy finish.