YOUR SOLIN GENERATED RECIPE
Fluffy Egg White & Veggie Scramble
Scrambled egg whites and Greek yogurt folded with vibrant vegetables and black beans for a hearty breakfast featuring a creamy avocado finish.
INGREDIENTS
1 cup egg whites
0.5 cup nonfat greek yogurt
0.5 cup black beans
1 oz feta cheese
1 cup baby spinach
0.25 cup red bell pepper
0.25 cup red onion
0.25 whole avocado
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium bowl, whisk together the egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
Stir in the rinsed black beans and baby spinach, cooking for 1 minute until the spinach begins to wilt.
Pour the egg white mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook, stirring occasionally, until the eggs are set but still moist to ensure a fluffy texture.
Remove from heat, fold in the crumbled feta cheese, and top with the sliced avocado before serving.