Name: Scrambled Eggs with Black Beans and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.5 cup black beans; 0.25 whole avocado; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh cilantro

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 whites and earthy black beans, topped with creamy avocado and a dollop of tangy Greek yogurt for a velvety finish.

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NUTRITION

Protein

71.2g

Fat

29.0g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp extra virgin olive oil

1 cup baby spinach

0.5 cup black beans

0.25 whole avocado

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
In a medium bowl, whisk together the large eggs, egg whites, nutritional yeast, sea salt, black pepper, and garlic powder until well combined.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.
3
Stir in the rinsed black beans and cook for 1 minute until warmed through.
4
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still moist.
5
Transfer the scramble to a plate and top with the sliced avocado, a dollop of Greek yogurt, and fresh cilantro.