YOUR SOLIN GENERATED RECIPE
Hearty Egg and Black Bean Scramble
Protein-packed eggs scrambled with fiber-rich black beans and wilted spinach, topped with a creamy dollop of Greek yogurt for a satisfyingly velvety finish.
INGREDIENTS
4 large eggs
0.5 cup black beans
0.25 cup non-fat Greek yogurt
1 cup baby spinach
2 tbsp red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Finely dice the red onion and rinse the black beans thoroughly under cold water.
In a small bowl, whisk the eggs together with the sea salt, black pepper, and garlic powder until well combined.
Heat the olive oil in a non-stick skillet over medium heat and sauté the red onion for 2-3 minutes until translucent.
Add the black beans and baby spinach to the skillet, stirring until the spinach is just wilted.
Pour the whisked egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still moist.
Remove from heat and transfer the scramble to a plate.
Top with the Greek yogurt and serve immediately for a high-protein, budget-friendly start to the day.