Egg and Black Bean Scramble with Pico de Gallo

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

Egg and Black Bean Scramble with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Pico de Gallo

A vibrant breakfast scramble that beautifully marries the rich, savory flavors of eggs and black beans with the freshness of pico de gallo. This dish is an energizing, satisfying start to your day with a delightful hint of Mexican flair.

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NUTRITION

446kcal
Protein
35.5g
Fat
20.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

1/2 cup black beans (rinsed and drained)

1 oz shredded pepper jack cheese

1 medium tomato (diced)

1/4 red onion (finely chopped)

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1 spray olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine diced tomato, finely chopped red onion, cilantro, and lime juice to create the pico de gallo. Set aside.

  • 2

    Crack the whole eggs into a mixing bowl and add the egg whites. Whisk until well combined. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 4

    Pour the egg mixture into the skillet and allow it to begin setting. Gently stir and scramble the eggs.

  • 5

    When the eggs are about halfway cooked, add the black beans and continue to gently scramble until the eggs are fully cooked but still moist.

  • 6

    Sprinkle the shredded pepper jack cheese over the scramble and allow it to melt in, stirring gently to combine.

  • 7

    Plate the scramble and top with a generous spoonful of the fresh pico de gallo.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed breakfast.

Egg and Black Bean Scramble with Pico de Gallo

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

Egg and Black Bean Scramble with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Pico de Gallo

A vibrant breakfast scramble that beautifully marries the rich, savory flavors of eggs and black beans with the freshness of pico de gallo. This dish is an energizing, satisfying start to your day with a delightful hint of Mexican flair.

NUTRITION

446kcal
Protein
35.5g
Fat
20.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

1/2 cup black beans (rinsed and drained)

1 oz shredded pepper jack cheese

1 medium tomato (diced)

1/4 red onion (finely chopped)

2 tbsp chopped fresh cilantro

1 tbsp lime juice

1 spray olive oil

Salt & pepper to taste

PREPARATION

  • 1

    In a small bowl, combine diced tomato, finely chopped red onion, cilantro, and lime juice to create the pico de gallo. Set aside.

  • 2

    Crack the whole eggs into a mixing bowl and add the egg whites. Whisk until well combined. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 4

    Pour the egg mixture into the skillet and allow it to begin setting. Gently stir and scramble the eggs.

  • 5

    When the eggs are about halfway cooked, add the black beans and continue to gently scramble until the eggs are fully cooked but still moist.

  • 6

    Sprinkle the shredded pepper jack cheese over the scramble and allow it to melt in, stirring gently to combine.

  • 7

    Plate the scramble and top with a generous spoonful of the fresh pico de gallo.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed breakfast.