NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup canned black beans

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

0.25 cup red onion

0.25 cup red bell pepper

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs, liquid egg whites, smoked paprika, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

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

• 3

  Add the diced red onion and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are tender and fragrant.

• 4

  Rinse and drain the black beans, then add them to the skillet along with the baby spinach, stirring for 1 minute until the spinach just begins to wilt.

• 5

  Pour the egg mixture into the skillet and reduce the heat to medium-low.

• 6

  Cook the eggs by gently pushing them across the pan with a spatula until they are set but still soft and moist.

• 7

  Transfer the scramble to a plate and garnish with a dollop of Greek yogurt and fresh cilantro before serving.