YOUR SOLIN GENERATED RECIPE
Southwestern Egg White Scramble with Black Beans
Sautéed black beans and spinach folded into a fluffy egg white scramble with creamy cottage cheese, finished with a zesty dollop of Greek yogurt and avocado.
INGREDIENTS
1 large egg
1.5 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 egg, 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 about 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.
Transfer the scramble to a plate and garnish with the nonfat Greek yogurt, sliced avocado, fresh salsa, and hemp seeds.