Egg and Veggie Scramble with Black Beans

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

Egg and Veggie Scramble with Black Beans

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Black Beans

Sautéed bell peppers and onions scrambled with farm-fresh eggs and protein-rich black beans, finished with a dollop of zesty salsa and creamy avocado.

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NUTRITION

451kcal
Protein
31.8g
Fat
21.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Liquid Egg Whites

1/2 cup Canned Black Beans, rinsed

1/2 cup Chopped Red Bell Pepper

1 cup Fresh Baby Spinach

1/4 cup Chopped Red Onion

1.5 teaspoons Extra Virgin Olive Oil

1 ounce Fresh Avocado

2 tablespoons Salsa

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped red onion and bell peppers to the pan and sauté for about 3-4 minutes until they begin to soften.

  • 3

    While the vegetables cook, whisk together the whole eggs and egg whites in a small bowl until well combined.

  • 4

    Stir the black beans and baby spinach into the skillet and cook until the spinach is just wilted.

  • 5

    Pour the egg mixture over the vegetables and beans, then cook while stirring gently until the eggs are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices and salsa before serving immediately.

Egg and Veggie Scramble with Black Beans

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

Egg and Veggie Scramble with Black Beans

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Black Beans

Sautéed bell peppers and onions scrambled with farm-fresh eggs and protein-rich black beans, finished with a dollop of zesty salsa and creamy avocado.

NUTRITION

451kcal
Protein
31.8g
Fat
21.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Liquid Egg Whites

1/2 cup Canned Black Beans, rinsed

1/2 cup Chopped Red Bell Pepper

1 cup Fresh Baby Spinach

1/4 cup Chopped Red Onion

1.5 teaspoons Extra Virgin Olive Oil

1 ounce Fresh Avocado

2 tablespoons Salsa

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped red onion and bell peppers to the pan and sauté for about 3-4 minutes until they begin to soften.

  • 3

    While the vegetables cook, whisk together the whole eggs and egg whites in a small bowl until well combined.

  • 4

    Stir the black beans and baby spinach into the skillet and cook until the spinach is just wilted.

  • 5

    Pour the egg mixture over the vegetables and beans, then cook while stirring gently until the eggs are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with fresh avocado slices and salsa before serving immediately.