NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.5 cup egg whites

0.5 cup black beans

1 medium corn tortilla

1 tsp avocado oil

0.25 cup tomato

1 tbsp white onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp salsa verde

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and lightly toast the corn tortilla on both sides until pliable and warm; set aside on a serving plate.

• 2

  In the same skillet, add half of the avocado oil and sauté the diced onion and tomato for 2-3 minutes until softened.

• 3

  Add the black beans to the skillet, season with a pinch of sea salt and black pepper, and mash slightly with a fork while heating through.

• 4

  Spread the warm bean mixture evenly over the toasted tortilla.

• 5

  Wipe the skillet clean, add the remaining oil, and pour in the egg whites.

• 6

  Carefully crack the whole egg into the center of the egg whites and cook undisturbed until the whites are fully set but the yolk remains runny.

• 7

  Slide the cooked eggs onto the bed of beans and tortilla.

• 8

  Garnish with salsa verde and fresh cilantro before serving immediately.