NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.5 cup black beans

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0.5 tbsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

0.5 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Finely dice the red bell pepper and red onion, and thoroughly rinse and drain the black beans.

• 2

  In a medium-sized bowl, whisk together the whole eggs, egg whites, chili powder, cumin, garlic powder, sea salt, and black pepper until the mixture is uniform.

• 3

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 4

  Add the diced peppers and onions to the skillet and sauté for 3-4 minutes until they are tender and just beginning to brown.

• 5

  Stir the black beans into the skillet and cook for an additional minute to ensure they are heated through.

• 6

  Pour the whisked egg mixture into the skillet and let it sit undisturbed for about 30 seconds.

• 7

  Use a silicone spatula to gently push the cooked egg from the edges toward the center, allowing the raw egg to flow into the empty space.

• 8

  When the eggs are nearly set, fold in the baby spinach and sprinkle the shredded cheddar cheese over the top.

• 9

  Continue to fold the mixture gently for another minute until the spinach has wilted and the eggs are fully cooked but still moist.

• 10

  Transfer the scramble to a plate and garnish with a dollop of Greek yogurt and chopped fresh cilantro.