YOUR SOLIN GENERATED RECIPE
Cheesy Egg and Black Bean Scramble
Sautéed peppers and spinach folded into fluffy eggs and black beans, finished with melted sharp cheddar for a creamy, savory finish.
INGREDIENTS
3 large Eggs
0.5 cup Liquid egg whites
0.5 cup Canned black beans
1 oz Sharp cheddar cheese
1 tsp Extra virgin olive oil
1 cup Baby spinach
0.25 cup Red bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper and sauté for 3 minutes until slightly softened.
Stir in the rinsed black beans and baby spinach, cooking until the spinach is wilted and beans are warmed through.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook, stirring occasionally, until the eggs are mostly set but still moist.
Sprinkle the shredded sharp cheddar cheese over the top and cover the pan for 1 minute to melt.
Serve immediately while the cheese is gooey and the eggs are tender.