Egg and Black Bean Scramble with Sautéed Peppers and Avocado

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

Egg and Black Bean Scramble with Sautéed Peppers and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Sautéed Peppers and Avocado

Start your day with a zesty Mexican-inspired scramble filled with protein-packed eggs and black beans, accented by sweet sautéed red bell peppers and finished with creamy avocado. This colorful breakfast brings together familiar, tasty ingredients for a satisfying and energizing meal.

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NUTRITION

382kcal
Protein
19.5g
Fat
20.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Egg Whites

1/2 cup Cooked Black Beans

1/2 cup Sliced Red Bell Pepper

1/4 Medium Avocado

1/2 tbsp Olive Oil

1/2 tsp Ground Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the 2 whole eggs, 2 egg whites, a pinch of salt, black pepper, and 1/2 teaspoon of ground cumin until well combined.

  • 2

    Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Pour the egg mixture into the skillet and let it set for about 30 seconds before gently stirring.

  • 5

    Fold in the 1/2 cup of rinsed and drained black beans and continue to cook the scramble until the eggs are just set, about 2-3 minutes.

  • 6

    Transfer the scramble to a serving plate and top with quartered slices of avocado.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.

Egg and Black Bean Scramble with Sautéed Peppers and Avocado

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

Egg and Black Bean Scramble with Sautéed Peppers and Avocado

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Sautéed Peppers and Avocado

Start your day with a zesty Mexican-inspired scramble filled with protein-packed eggs and black beans, accented by sweet sautéed red bell peppers and finished with creamy avocado. This colorful breakfast brings together familiar, tasty ingredients for a satisfying and energizing meal.

NUTRITION

382kcal
Protein
19.5g
Fat
20.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Egg Whites

1/2 cup Cooked Black Beans

1/2 cup Sliced Red Bell Pepper

1/4 Medium Avocado

1/2 tbsp Olive Oil

1/2 tsp Ground Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the 2 whole eggs, 2 egg whites, a pinch of salt, black pepper, and 1/2 teaspoon of ground cumin until well combined.

  • 2

    Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Pour the egg mixture into the skillet and let it set for about 30 seconds before gently stirring.

  • 5

    Fold in the 1/2 cup of rinsed and drained black beans and continue to cook the scramble until the eggs are just set, about 2-3 minutes.

  • 6

    Transfer the scramble to a serving plate and top with quartered slices of avocado.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.