Egg White Scramble with Black Beans and Roasted Peppers

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

Egg White Scramble with Black Beans and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Roasted Peppers

Fluffy egg whites scrambled with protein-rich black beans and smoky roasted peppers, served with creamy avocado and a warm corn tortilla.

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NUTRITION

439kcal
Protein
34.5g
Fat
17.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/3 cup Canned Black Beans (rinsed)

1/2 medium Avocado

1/2 cup Roasted Red Peppers (chopped)

1 teaspoon Extra Virgin Olive Oil

1 small Corn Tortilla

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PREPARATION

  • 1

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

  • 2

    Add the black beans and chopped roasted red peppers to the skillet, sautéing for 2-3 minutes until heated through.

  • 3

    Pour the egg whites into the skillet and season with a pinch of cumin or chili powder if desired.

  • 4

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 6

    Transfer the scramble to a plate, top with sliced avocado, and serve alongside the warm tortilla.

Egg White Scramble with Black Beans and Roasted Peppers

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

Egg White Scramble with Black Beans and Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Roasted Peppers

Fluffy egg whites scrambled with protein-rich black beans and smoky roasted peppers, served with creamy avocado and a warm corn tortilla.

NUTRITION

439kcal
Protein
34.5g
Fat
17.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/3 cup Canned Black Beans (rinsed)

1/2 medium Avocado

1/2 cup Roasted Red Peppers (chopped)

1 teaspoon Extra Virgin Olive Oil

1 small Corn Tortilla

PREPARATION

  • 1

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

  • 2

    Add the black beans and chopped roasted red peppers to the skillet, sautéing for 2-3 minutes until heated through.

  • 3

    Pour the egg whites into the skillet and season with a pinch of cumin or chili powder if desired.

  • 4

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 6

    Transfer the scramble to a plate, top with sliced avocado, and serve alongside the warm tortilla.