Egg White Veggie Scramble with Black Beans

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

Egg White Veggie Scramble with Black Beans

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans

Pan-scrambled egg whites tossed with sautéed peppers, spinach, and hearty black beans, topped with creamy avocado and a sprinkle of tangy feta.

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NUTRITION

398kcal
Protein
30.3g
Fat
18.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Canned Black Beans (rinsed)

1/2 cup Diced Red Bell Pepper

1 cup Fresh Baby Spinach

1/4 cup Diced Red Onion

1/2 medium Avocado (sliced)

1 teaspoon Extra Virgin Olive Oil

1/2 ounce Crumbled Feta Cheese

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the rinsed black beans and baby spinach, cooking for 1 minute until the spinach is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a heat-resistant spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and crumbled feta cheese for a salty, creamy finish.

Egg White Veggie Scramble with Black Beans

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

Egg White Veggie Scramble with Black Beans

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Black Beans

Pan-scrambled egg whites tossed with sautéed peppers, spinach, and hearty black beans, topped with creamy avocado and a sprinkle of tangy feta.

NUTRITION

398kcal
Protein
30.3g
Fat
18.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup Canned Black Beans (rinsed)

1/2 cup Diced Red Bell Pepper

1 cup Fresh Baby Spinach

1/4 cup Diced Red Onion

1/2 medium Avocado (sliced)

1 teaspoon Extra Virgin Olive Oil

1/2 ounce Crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the rinsed black beans and baby spinach, cooking for 1 minute until the spinach is just wilted.

  • 4

    Pour the liquid egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a heat-resistant spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and crumbled feta cheese for a salty, creamy finish.