Name: Scrambled Eggs with Sautéed Broccoli and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 tablespoons Liquid Egg Whites; 1/3 cup Cannellini Beans, rinsed and drained; 1 cup Broccoli Florets, finely chopped; 1.5 tablespoons Extra Virgin Olive Oil; 1/2 medium Avocado, sliced

Scrambled Eggs with Sautéed Broccoli and White Beans

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 Sautéed Broccoli and White Beans

Soft scrambled eggs folded with tender sautéed broccoli and creamy white beans, topped with slices of buttery avocado.

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NUTRITION

Protein

26g

Fat

42.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 tablespoons Liquid Egg Whites

1/3 cup Cannellini Beans, rinsed and drained

1 cup Broccoli Florets, finely chopped

1.5 tablespoons Extra Virgin Olive Oil

1/2 medium Avocado, sliced

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PREPARATION

1
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
2
Add the chopped broccoli florets and a tablespoon of water, then cover with a lid for 2-3 minutes to steam until tender-crisp.
3
Stir in the rinsed cannellini beans and cook for another 2 minutes until they are heated through and slightly golden.
4
In a small bowl, whisk the whole eggs and egg whites together until well combined.
5
Push the broccoli and beans to one side of the pan, add the remaining half tablespoon of olive oil to the empty side, and pour in the eggs.
6
Use a spatula to gently scramble the eggs until they are just set, then fold them into the vegetable and bean mixture.
7
Remove from heat, season with a pinch of sea salt and black pepper, and serve immediately topped with buttery avocado slices.