YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Pinto Beans and Sautéed Spinach (with a side of Sautéed Asparagus & Smoked Salmon)
Start your morning with a velvety scramble of eggs enriched with a splash of milk for extra creaminess, mixed with protein-packed pinto beans and tender sautéed spinach. A delicate side of lightly sautéed asparagus and thin slices of smoked salmon not only round out the flavors but also boost the protein content for a satisfying and balanced breakfast.
INGREDIENTS
3 large eggs (150g)
1 tbsp skim milk (15g)
1/4 cup cooked pinto beans (43g)
1 cup fresh spinach (30g)
1 tsp extra virgin olive oil (4.5g)
2 oz smoked salmon (56g)
1/2 cup chopped fresh asparagus (50g)
Salt and pepper to taste
PREPARATION
In a bowl, whisk together 3 large eggs and 1 tablespoon of skim milk until smooth. Season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-low heat and add half a teaspoon of olive oil. Add the eggs and gently scramble until they begin to set. In the final minute, stir in the 1/4 cup of cooked pinto beans and 1 cup of fresh spinach, allowing the spinach to wilt and the creaminess to build.
Transfer the scrambled eggs, beans, and spinach to a serving plate.
In the same skillet, add the remaining olive oil and toss in the 1/2 cup of chopped asparagus. Sauté on medium heat for 3-4 minutes until tender yet still crisp, seasoning lightly with salt and pepper.
Neatly plate the sautéed asparagus alongside the eggs and top with 2 ounces of smoked salmon. Garnish with a final sprinkle of pepper if desired.
Serve immediately while warm and enjoy your protein-packed, creamy breakfast.