Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan. Season with salt, pepper, and olive oil. Toss and bake at 450 for ~30 minutes or until softened/browned.
- 2Once the veggies are done, add a lean protein source (16oz 93% beef or ground turkey) over the top. Add seasonings and bake for 5 more minutes.
- 3Once the meat is browned and cooked all the way through, pour over a blended mixture of eggs, egg whites, and cottage cheese.
- 4Top with cheddar cheese and bake at 400 degrees for 25-30 minutes, or until the center is firm.
- 5Slice into ten equally sized rectangles.
- 6Add to a burrito-sized tortilla along with the high protein cream sauce (400g 0% Greek yogurt, 50g hot sauce, garlic, salt and pepper to taste) and a little bit of cilantro.
- 7Give them a quick roll.
- 8Wrap in parchment paper and store frozen. To reheat, place the wrapped burrito in the microwave for 3-4 minutes (flip halfway). Optionally, place on a pan over medium-high heat for 1-2 minutes per side to crisp the tortilla.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- 0 salt
- 0 pepper
- 0 olive oil
- 16 oz 93% beef or ground turkey
- 0 seasoning blend
- 650 g egg whites
- 3 eggs
- 200 g cottage cheese
- 1 tbsp corn starch
- 0 cheddar cheese
- 400 g 0% Greek yogurt
- 50 g hot sauce
- 0 garlic
- 0 cilantro
- 10 burrito-sized tortillas
Equipment
sheet panpizza cutterspatulalarge bowlgratermicrowave
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