Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

Enjoy a vibrant start to your day with this spicy scrambled eggs dish, paired with sweet roasted bell peppers, zucchini, and black beans. The colorful medley of vegetables is lightly roasted in olive oil and seasoned with a touch of cayenne and chili flakes, perfectly complementing the creamy scrambled eggs. This dish is a balanced, nutrient-packed way to energize your morning.

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NUTRITION

331kcal
Protein
18.1g
Fat
11.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low sodium black beans

1/2 medium red bell pepper

1/2 medium yellow bell pepper

1 small zucchini

1/4 cup diced red onion

1 tsp olive oil

1/4 tsp cayenne pepper

1/4 tsp chili flakes

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red and yellow bell peppers, zucchini, and red onion.

  • 3

    Toss the diced vegetables with olive oil, salt, pepper, cayenne, and chili flakes. Spread them evenly on a baking sheet and roast for about 15 minutes until tender and lightly charred.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the whisked eggs and let them sit for a few seconds before gently stirring to scramble.

  • 6

    When the eggs are about halfway cooked, gently fold in the pre-warmed black beans and continue scrambling until the eggs are fully cooked but still soft.

  • 7

    Plate the spicy scrambled eggs alongside the roasted vegetables, and serve immediately.

Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

YOUR SOLIN GENERATED RECIPE

Spicy Scrambled Eggs with Roasted Vegetables and Black Beans

Enjoy a vibrant start to your day with this spicy scrambled eggs dish, paired with sweet roasted bell peppers, zucchini, and black beans. The colorful medley of vegetables is lightly roasted in olive oil and seasoned with a touch of cayenne and chili flakes, perfectly complementing the creamy scrambled eggs. This dish is a balanced, nutrient-packed way to energize your morning.

NUTRITION

331kcal
Protein
18.1g
Fat
11.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup low sodium black beans

1/2 medium red bell pepper

1/2 medium yellow bell pepper

1 small zucchini

1/4 cup diced red onion

1 tsp olive oil

1/4 tsp cayenne pepper

1/4 tsp chili flakes

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red and yellow bell peppers, zucchini, and red onion.

  • 3

    Toss the diced vegetables with olive oil, salt, pepper, cayenne, and chili flakes. Spread them evenly on a baking sheet and roast for about 15 minutes until tender and lightly charred.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the whisked eggs and let them sit for a few seconds before gently stirring to scramble.

  • 6

    When the eggs are about halfway cooked, gently fold in the pre-warmed black beans and continue scrambling until the eggs are fully cooked but still soft.

  • 7

    Plate the spicy scrambled eggs alongside the roasted vegetables, and serve immediately.