Scrambled Eggs with Black Beans and Sautéed Spinach

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

Scrambled Eggs with Black Beans and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Black Beans and Sautéed Spinach

Sautéed spinach and black beans folded into fluffy scrambled eggs with a hint of garlic for a savory, Brazilian-inspired breakfast that is perfectly tender.

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NUTRITION

317kcal
Protein
26.1g
Fat
14.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Egg Whites

1/3 cup Canned Black Beans (rinsed)

2 cups Fresh Spinach

1 tsp Olive Oil

2 tbsp chopped Onion

1 clove minced Garlic

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PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a small bowl until well combined and set aside.

  • 2

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

  • 3

    Add the chopped onion and minced garlic to the skillet, sautéing for about 2-3 minutes until fragrant and translucent.

  • 4

    Stir in the black beans and cook for another 2 minutes until they are heated through.

  • 5

    Add the fresh spinach to the pan and toss continuously until the leaves are just wilted.

  • 6

    Lower the heat slightly and pour the egg mixture into the skillet over the vegetables and beans.

  • 7

    Using a spatula, gently move the eggs across the pan to create soft curds, scrambling until the eggs are just set.

  • 8

    Remove from heat immediately to ensure the eggs remain moist and serve warm.

Scrambled Eggs with Black Beans and Sautéed Spinach

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

Scrambled Eggs with Black Beans and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Black Beans and Sautéed Spinach

Sautéed spinach and black beans folded into fluffy scrambled eggs with a hint of garlic for a savory, Brazilian-inspired breakfast that is perfectly tender.

NUTRITION

317kcal
Protein
26.1g
Fat
14.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Egg Whites

1/3 cup Canned Black Beans (rinsed)

2 cups Fresh Spinach

1 tsp Olive Oil

2 tbsp chopped Onion

1 clove minced Garlic

PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a small bowl until well combined and set aside.

  • 2

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

  • 3

    Add the chopped onion and minced garlic to the skillet, sautéing for about 2-3 minutes until fragrant and translucent.

  • 4

    Stir in the black beans and cook for another 2 minutes until they are heated through.

  • 5

    Add the fresh spinach to the pan and toss continuously until the leaves are just wilted.

  • 6

    Lower the heat slightly and pour the egg mixture into the skillet over the vegetables and beans.

  • 7

    Using a spatula, gently move the eggs across the pan to create soft curds, scrambling until the eggs are just set.

  • 8

    Remove from heat immediately to ensure the eggs remain moist and serve warm.