Egg White Scramble with Black Beans and Pico de Gallo

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

Egg White Scramble with Black Beans and Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Pico de Gallo

Fluffy egg whites scrambled with fiber-rich black beans and fresh pico de gallo, topped with creamy avocado slices for a satisfying finish.

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NUTRITION

382kcal
Protein
36.6g
Fat
12.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup canned Black Beans, rinsed and drained

1/4 medium Avocado, sliced

1/4 cup fresh Pico de Gallo

1 teaspoon Extra Virgin Olive Oil

1 cup fresh Baby Spinach

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and black beans to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 4

    Cook the mixture, stirring frequently with a spatula, until the egg whites are fully set and fluffy.

  • 5

    Transfer the scramble to a plate and top with the fresh pico de gallo.

  • 6

    Garnish with the avocado slices and serve immediately while hot.

Egg White Scramble with Black Beans and Pico de Gallo

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

Egg White Scramble with Black Beans and Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Pico de Gallo

Fluffy egg whites scrambled with fiber-rich black beans and fresh pico de gallo, topped with creamy avocado slices for a satisfying finish.

NUTRITION

382kcal
Protein
36.6g
Fat
12.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/2 cup canned Black Beans, rinsed and drained

1/4 medium Avocado, sliced

1/4 cup fresh Pico de Gallo

1 teaspoon Extra Virgin Olive Oil

1 cup fresh Baby Spinach

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the baby spinach and black beans to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 4

    Cook the mixture, stirring frequently with a spatula, until the egg whites are fully set and fluffy.

  • 5

    Transfer the scramble to a plate and top with the fresh pico de gallo.

  • 6

    Garnish with the avocado slices and serve immediately while hot.