Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.75 cup Egg whites; 0.5 cup Black beans; 0.5 cup Red bell pepper; 0.25 cup Red onion; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Hearty Scrambled Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Pan-roasted bell peppers and onions tossed with protein-packed eggs and black beans, creating a vibrant and savory breakfast scramble.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.1g

Fat

21.4g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

0.5 cup Black beans

0.5 cup Red bell pepper

0.25 cup Red onion

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
2
Add the diced red bell pepper and red onion, sautéing for 5-6 minutes until the edges are slightly charred and tender.
3
Stir in the rinsed black beans and baby spinach, cooking until the spinach is just wilted.
4
In a small bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
5
Lower the heat to medium and pour the egg mixture into the skillet with the vegetables.
6
Gently fold the eggs with a spatula, cooking until they are soft, fluffy, and fully set.