Name: Southwestern Scrambled Eggs with Black Beans
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; 0.25 cup purple onion; 0.5 cup red bell pepper; 0.5 cup tomato; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

Southwestern Scrambled Eggs with Black Beans

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

YOUR SOLIN GENERATED RECIPE

Southwestern Scrambled Eggs with Black Beans

Sautéed bell peppers and onions folded into fluffy scrambled eggs and hearty black beans for a vibrant, protein-packed breakfast with a zesty finish.

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NUTRITION

Protein

48.9g

Fat

20.8g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.5 cup black beans

0.25 cup purple onion

0.5 cup red bell pepper

0.5 cup tomato

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

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PREPARATION

1
Heat the avocado oil in a large non-stick skillet over medium heat.
2
Add the diced purple onion and red bell pepper, sautéing for 3-4 minutes until the onion is translucent and the pepper is tender.
3
Stir in the rinsed black beans and diced tomato, cooking for another 2 minutes until heated through.
4
In a small bowl, whisk together the whole eggs, egg whites, ground cumin, garlic powder, sea salt, and black pepper.
5
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
6
Gently fold the eggs with a spatula, moving them constantly to create soft, creamy curds.
7
Once the eggs are just set but still moist, remove from heat immediately.
8
Garnish with chopped fresh cilantro and serve warm.