YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoky Black Beans
Scrambled eggs and whites whisked with Greek yogurt for a velvety texture, served over smoky, cumin-infused black beans and wilted spinach.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
0.5 cup Black beans
2 tbsp Greek yogurt
1 cup Spinach
1 tsp Olive oil
0.25 tsp Smoked paprika
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Rinse and drain the black beans, then warm them in a small saucepan over medium heat with the cumin and smoked paprika.
In a bowl, whisk the eggs, egg whites, and Greek yogurt together until the mixture is completely smooth and combined.
Heat the olive oil in a non-stick skillet over medium-low heat and sauté the spinach until it is just wilted.
Pour the egg mixture into the skillet with the spinach, then season with the sea salt and black pepper.
Gently fold the eggs with a spatula, cooking slowly to achieve a soft, creamy curd without browning.
Spoon the smoky black beans onto a plate and top with the creamy scrambled eggs.