Name: Scrambled Eggs with Black Beans and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 1.25 cup liquid egg whites; 0.33 cup canned black beans; 0.25 cup non-fat plain Greek yogurt; 1 tbsp nutritional yeast; 0.13 whole avocado; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Scrambled Eggs with Black Beans and Avocado

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Black Beans and Avocado

Fluffy eggs scrambled with protein-rich black beans and creamy Greek yogurt, topped with buttery avocado slices for a satisfying savory start.

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NUTRITION

Protein

55.4g

Fat

14.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1.25 cup liquid egg whites

0.33 cup canned black beans

0.25 cup non-fat plain Greek yogurt

1 tbsp nutritional yeast

0.13 whole avocado

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
In a medium bowl, whisk together the egg, liquid egg whites, Greek yogurt, nutritional yeast, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
2
Heat the avocado oil in a non-stick skillet over medium heat.
3
Add the rinsed black beans to the skillet and sauté for 1-2 minutes until they are warmed through.
4
Reduce the heat to medium-low and pour the egg mixture into the skillet over the beans.
5
Using a silicone spatula, gently and continuously stir the eggs, lifting and folding the curds as they form to keep them soft and fluffy.
6
Remove the skillet from the heat when the eggs are just set but still appear slightly moist and glossy.
7
Transfer the scramble to a plate and top with the fresh avocado slices before serving immediately.