Protein-Packed Southwest Veggie and Egg Scramble

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

Protein-Packed Southwest Veggie and Egg Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Southwest Veggie and Egg Scramble

Enjoy a vibrant scramble bursting with southwest flavors. This dish features fluffy eggs, hearty black beans, crisp red bell peppers, sweet corn, and melted cheddar cheese, all accented with aromatic onions and a sprinkle of fresh cilantro. Perfect for boosting your protein intake while keeping the meal light and satisfying.

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NUTRITION

550kcal
Protein
34.6g
Fat
29.6g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup canned black beans, rinsed

1/2 cup diced red bell pepper

1/2 cup diced yellow onion

1/4 cup thawed frozen corn

1 oz shredded cheddar cheese

2 tbsp chopped fresh cilantro

1 tsp olive oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced onion and red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the black beans and corn, and cook for an additional 2 minutes.

  • 4

    Crack the eggs into a bowl, season with salt and black pepper, and whisk until well combined.

  • 5

    Pour the egg mixture into the skillet with the veggies, stirring gently to combine.

  • 6

    Allow the eggs to set for a moment before gently stirring to form soft curds.

  • 7

    Once the eggs are nearly cooked through, sprinkle the shredded cheddar cheese over the scramble and let it melt.

  • 8

    Remove from heat, garnish with chopped cilantro, and serve immediately.

Protein-Packed Southwest Veggie and Egg Scramble

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

Protein-Packed Southwest Veggie and Egg Scramble

YOUR SOLIN GENERATED RECIPE

Protein-Packed Southwest Veggie and Egg Scramble

Enjoy a vibrant scramble bursting with southwest flavors. This dish features fluffy eggs, hearty black beans, crisp red bell peppers, sweet corn, and melted cheddar cheese, all accented with aromatic onions and a sprinkle of fresh cilantro. Perfect for boosting your protein intake while keeping the meal light and satisfying.

NUTRITION

550kcal
Protein
34.6g
Fat
29.6g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup canned black beans, rinsed

1/2 cup diced red bell pepper

1/2 cup diced yellow onion

1/4 cup thawed frozen corn

1 oz shredded cheddar cheese

2 tbsp chopped fresh cilantro

1 tsp olive oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced onion and red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the black beans and corn, and cook for an additional 2 minutes.

  • 4

    Crack the eggs into a bowl, season with salt and black pepper, and whisk until well combined.

  • 5

    Pour the egg mixture into the skillet with the veggies, stirring gently to combine.

  • 6

    Allow the eggs to set for a moment before gently stirring to form soft curds.

  • 7

    Once the eggs are nearly cooked through, sprinkle the shredded cheddar cheese over the scramble and let it melt.

  • 8

    Remove from heat, garnish with chopped cilantro, and serve immediately.