Egg White and Black Bean Scramble with Pico de Gallo

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

Egg White and Black Bean Scramble with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Pico de Gallo

Egg whites scrambled with black beans and spinach on a warm corn tortilla, finished with a scoop of zesty pico de gallo.

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NUTRITION

361kcal
Protein
27.9g
Fat
11.1g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Canned Black Beans, rinsed

1/4 medium Avocado, sliced

1 tsp Olive Oil

1/2 cup Fresh Baby Spinach

1/4 cup Pico de Gallo

1 small Corn Tortilla

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1 minute until it begins to wilt.

  • 3

    Pour in the egg whites and add the black beans, stirring gently with a spatula.

  • 4

    Cook the mixture for 3-4 minutes, stirring occasionally, until the egg whites are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or directly over a low gas flame for 30 seconds per side.

  • 6

    Place the warm tortilla on a plate and top with the egg white and bean scramble.

  • 7

    Garnish with the sliced avocado and fresh pico de gallo before serving.

Egg White and Black Bean Scramble with Pico de Gallo

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

Egg White and Black Bean Scramble with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Pico de Gallo

Egg whites scrambled with black beans and spinach on a warm corn tortilla, finished with a scoop of zesty pico de gallo.

NUTRITION

361kcal
Protein
27.9g
Fat
11.1g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1/2 cup Canned Black Beans, rinsed

1/4 medium Avocado, sliced

1 tsp Olive Oil

1/2 cup Fresh Baby Spinach

1/4 cup Pico de Gallo

1 small Corn Tortilla

PREPARATION

  • 1

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

  • 2

    Add the baby spinach to the skillet and sauté for 1 minute until it begins to wilt.

  • 3

    Pour in the egg whites and add the black beans, stirring gently with a spatula.

  • 4

    Cook the mixture for 3-4 minutes, stirring occasionally, until the egg whites are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or directly over a low gas flame for 30 seconds per side.

  • 6

    Place the warm tortilla on a plate and top with the egg white and bean scramble.

  • 7

    Garnish with the sliced avocado and fresh pico de gallo before serving.