Name: Scrambled Eggs with Black Beans and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 0.5 cup Liquid Egg Whites; 0.5 cup Canned Black Beans; 0.5 cup Red Bell Pepper; 0.25 cup Red Onion; 1.5 teaspoons Olive Oil

Scrambled Eggs with Black Beans and Roasted Vegetables

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 Roasted Vegetables

Soft scrambled eggs tossed with fiber-rich black beans and oven-roasted bell peppers, finished with a sprinkle of fresh cilantro and smoky charred peppers.

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NUTRITION

Protein

34.6g

Fat

17.3g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Liquid Egg Whites

0.5 cup Canned Black Beans

0.5 cup Red Bell Pepper

0.25 cup Red Onion

1.5 teaspoons Olive Oil

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PREPARATION

1
Preheat oven to 400°F.
2
Toss chopped bell peppers and onions with half the olive oil and roast for 15 minutes until edges are charred.
3
Whisk whole eggs and egg whites together in a bowl with a pinch of salt.
4
Heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add rinsed black beans and roasted vegetables to the skillet, stirring for 1 minute to warm through.
6
Pour in the egg mixture and cook, stirring gently, until the eggs are soft and set.
7
Garnish with fresh cilantro and serve immediately.