YOUR SOLIN GENERATED RECIPE
Southwestern Scrambled Eggs with Black Beans
Sautéed black beans and spinach scrambled with protein-rich eggs and cottage cheese, topped with a dollop of cool Greek yogurt and creamy avocado.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.5 cup canned black beans
2 cup fresh spinach
1 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp hemp seeds
0.5 cup nonfat plain Greek yogurt
0.25 whole avocado
2 tbsp fresh salsa
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, cottage cheese, ground cumin, chili powder, sea salt, and black pepper until well combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the rinsed black beans and fresh spinach to the skillet, sautéing for 2 minutes until the beans are warmed through and the spinach is just wilted.
Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the vegetables.
Cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy, about 3-4 minutes.
Remove from the heat and stir in the hemp seeds.
Transfer the scramble to a plate and garnish with the nonfat Greek yogurt, sliced avocado, and fresh salsa.