Egg White Scramble with Black Beans and Salsa

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

Egg White Scramble with Black Beans and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Salsa

A vibrant, protein-packed breakfast featuring lightly sautéed egg whites with black beans, crisp bell peppers, and a zesty salsa finish, accented with a touch of olive oil and creamy avocado for a delightful Mexican-Puerto Rican twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
34.2g
Fat
8.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1/2 cup low sodium black beans

1/4 cup salsa

1/2 cup diced red bell pepper

1/4 cup diced yellow onion

1.5 tsp olive oil

1/4 medium avocado, diced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Sauté the diced onion and red bell pepper for about 3-4 minutes until they begin to soften.

  • 3

    Pour in the egg whites and cook gently, stirring continuously until they start to set.

  • 4

    Add the black beans and continue to scramble for another 1-2 minutes, allowing the flavors to meld.

  • 5

    Stir in the salsa and remove the skillet from heat, ensuring the eggs remain light and fluffy.

  • 6

    Garnish with diced avocado and a sprinkle of freshly chopped cilantro if desired.

  • 7

    Serve warm and enjoy a flavorful breakfast with a Mexican and Puerto Rican twist.

Egg White Scramble with Black Beans and Salsa

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

Egg White Scramble with Black Beans and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Salsa

A vibrant, protein-packed breakfast featuring lightly sautéed egg whites with black beans, crisp bell peppers, and a zesty salsa finish, accented with a touch of olive oil and creamy avocado for a delightful Mexican-Puerto Rican twist.

NUTRITION

351kcal
Protein
34.2g
Fat
8.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites

1/2 cup low sodium black beans

1/4 cup salsa

1/2 cup diced red bell pepper

1/4 cup diced yellow onion

1.5 tsp olive oil

1/4 medium avocado, diced

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Sauté the diced onion and red bell pepper for about 3-4 minutes until they begin to soften.

  • 3

    Pour in the egg whites and cook gently, stirring continuously until they start to set.

  • 4

    Add the black beans and continue to scramble for another 1-2 minutes, allowing the flavors to meld.

  • 5

    Stir in the salsa and remove the skillet from heat, ensuring the eggs remain light and fluffy.

  • 6

    Garnish with diced avocado and a sprinkle of freshly chopped cilantro if desired.

  • 7

    Serve warm and enjoy a flavorful breakfast with a Mexican and Puerto Rican twist.