Name: Scrambled Eggs with Sourdough Toast and Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 tablespoons Liquid Egg Whites; 1 slice Sourdough Bread; 1/4 cup Canned Black Beans; 1/2 teaspoon Olive Oil; 2 tablespoons Mild Salsa

Scrambled Eggs with Sourdough Toast and Black Beans

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sourdough Toast and Black Beans

Fluffy scrambled eggs and seasoned black beans served over toasted sourdough with a dollop of fresh salsa for a bright, zesty finish.

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NUTRITION

Protein

24.5g

Fat

13.1g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

1 slice Sourdough Bread

1/4 cup Canned Black Beans

1/2 teaspoon Olive Oil

2 tablespoons Mild Salsa

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PREPARATION

1
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
2
Heat the olive oil in a non-stick skillet over medium-low heat.
3
Add the black beans to one side of the skillet, stirring occasionally to warm them through.
4
Pour the egg mixture into the other side of the skillet and cook, stirring gently with a spatula, until the eggs are soft and just set.
5
While the eggs cook, toast the sourdough slice until golden and crisp.
6
Place the toasted sourdough on a plate and top with the scrambled eggs and warm black beans.
7
Garnish with the fresh salsa and serve immediately.