Name: Southwestern Eggs with Bell Pepper Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp avocado oil; 1 cup bell peppers; 0.25 cup red onion; 0.5 cup pinto beans; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 large eggs; 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Southwestern Eggs with Bell Pepper Hash

Sautéed bell peppers and pinto beans tossed with warm spices, topped with protein-packed eggs and a dollop of creamy Greek yogurt for a savory and satisfying start.

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NUTRITION

Protein

46.0g

Fat

16.8g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

1 tsp avocado oil

1 cup bell peppers

0.25 cup red onion

0.5 cup pinto beans

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
2
Sauté the diced bell peppers and red onion for 5-6 minutes until the vegetables are tender and slightly charred.
3
Stir in the rinsed pinto beans, chili powder, cumin, sea salt, and black pepper, cooking for 2 minutes to toast the spices.
4
In a separate bowl, whisk the whole eggs and egg whites together until fully combined and frothy.
5
Reduce the skillet heat to medium, pour the egg mixture over the vegetables, and scramble gently with a spatula until the eggs are just set.
6
Serve the hash immediately topped with a dollop of creamy Greek yogurt and a sprinkle of fresh cilantro.