YOUR SOLIN GENERATED RECIPE
Southwestern Egg and Black Bean Skillet
Sautéed bell peppers and protein-packed black beans simmered with fluffy eggs and topped with melted sharp cheddar for a savory, satisfying finish.
INGREDIENTS
1 tsp olive oil
0.5 cup bell pepper
0.25 cup red onion
0.5 cup black beans
2 large eggs
0.75 cup egg whites
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced bell peppers and red onions to the skillet and sauté for 3-4 minutes until they are tender and slightly charred.
Stir in the black beans and chili powder, cooking for another minute to heat the beans through.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet over the vegetables and beans.
Use a spatula to gently scramble the eggs, moving them across the pan until they are just set but still moist.
Sprinkle the shredded sharp cheddar cheese over the top and cover the skillet with a lid for 30 seconds to melt the cheese.
Remove from heat and serve the skillet immediately while hot.