Egg White Veggie Scramble with Black Beans and Fresh Salsa

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

Egg White Veggie Scramble with Black Beans and Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans and Fresh Salsa

Start your day with a vibrant scramble featuring fluffy egg whites, hearty black beans, and a burst of fresh salsa. This dish is lightly sautéed with colorful bell peppers, red onion, and a hint of cumin, finished with a touch of avocado for creaminess. It’s a perfectly balanced breakfast that offers a boost of protein and essential nutrients to fuel your morning.

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NUTRITION

427kcal
Protein
43g
Fat
11.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (~240g)

1/2 cup canned black beans (~130g)

1/2 medium red bell pepper (~75g)

1/2 medium green bell pepper (~75g)

1/2 small red onion (~40g)

1/2 cup fresh salsa (~120g)

1 tsp olive oil (~4.5g)

1/4 avocado (~50g)

1/2 tsp ground cumin

Pinch of black pepper

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PREPARATION

  • 1

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

  • 2

    Add the chopped red and green bell peppers along with the diced red onion. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the black beans and sprinkle in the ground cumin and a pinch of black pepper. Cook for another 1-2 minutes to let the flavors meld.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables and beans. Cook until the egg whites are set but still moist, about 3-4 minutes.

  • 5

    Remove the skillet from heat and gently mix in the fresh salsa.

  • 6

    Plate the scramble and top with diced avocado. Optionally garnish with fresh cilantro if desired.

  • 7

    Serve warm and enjoy a protein-packed, flavorful breakfast.

Egg White Veggie Scramble with Black Beans and Fresh Salsa

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

Egg White Veggie Scramble with Black Beans and Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans and Fresh Salsa

Start your day with a vibrant scramble featuring fluffy egg whites, hearty black beans, and a burst of fresh salsa. This dish is lightly sautéed with colorful bell peppers, red onion, and a hint of cumin, finished with a touch of avocado for creaminess. It’s a perfectly balanced breakfast that offers a boost of protein and essential nutrients to fuel your morning.

NUTRITION

427kcal
Protein
43g
Fat
11.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (~240g)

1/2 cup canned black beans (~130g)

1/2 medium red bell pepper (~75g)

1/2 medium green bell pepper (~75g)

1/2 small red onion (~40g)

1/2 cup fresh salsa (~120g)

1 tsp olive oil (~4.5g)

1/4 avocado (~50g)

1/2 tsp ground cumin

Pinch of black pepper

PREPARATION

  • 1

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

  • 2

    Add the chopped red and green bell peppers along with the diced red onion. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the black beans and sprinkle in the ground cumin and a pinch of black pepper. Cook for another 1-2 minutes to let the flavors meld.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables and beans. Cook until the egg whites are set but still moist, about 3-4 minutes.

  • 5

    Remove the skillet from heat and gently mix in the fresh salsa.

  • 6

    Plate the scramble and top with diced avocado. Optionally garnish with fresh cilantro if desired.

  • 7

    Serve warm and enjoy a protein-packed, flavorful breakfast.