Egg White Veggie Scramble with Black Beans

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans

Fluffy egg whites scrambled with sautéed peppers, onions, and fiber-rich black beans, served with a side of fresh, juicy strawberries.

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NUTRITION

277kcal
Protein
32.1g
Fat
5.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1/4 cup Black Beans, rinsed

1/4 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1/2 cup Baby Spinach

1 tsp Avocado Oil

1/2 cup Fresh Strawberries

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the pan, sautéing for 3-4 minutes until softened and slightly caramelized.

  • 3

    Stir in the black beans and baby spinach, cooking just until the spinach is wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are firm and fully set.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve the scramble on a plate with fresh sliced strawberries on the side.

Egg White Veggie Scramble with Black Beans

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans

Fluffy egg whites scrambled with sautéed peppers, onions, and fiber-rich black beans, served with a side of fresh, juicy strawberries.

NUTRITION

277kcal
Protein
32.1g
Fat
5.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1/4 cup Black Beans, rinsed

1/4 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1/2 cup Baby Spinach

1 tsp Avocado Oil

1/2 cup Fresh Strawberries

PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the pan, sautéing for 3-4 minutes until softened and slightly caramelized.

  • 3

    Stir in the black beans and baby spinach, cooking just until the spinach is wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are firm and fully set.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

    Serve the scramble on a plate with fresh sliced strawberries on the side.