Egg White and Black Bean Scramble with Fresh Salsa

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 Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Fresh Salsa

Fluffy egg whites scrambled with savory black beans and sautéed peppers, topped with a scoop of zesty fresh salsa and creamy avocado.

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NUTRITION

340kcal
Protein
29.8g
Fat
9.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Canned Black Beans (rinsed)

1/2 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Salsa

20 grams Avocado (diced)

1/4 tsp Ground Cumin

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper, sautéing until the vegetables are tender and slightly caramelized.

  • 3

    Stir in the black beans and ground cumin, heating through for one minute.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently until they are fully set and fluffy.

  • 5

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

Egg White and Black Bean Scramble with Fresh Salsa

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 Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Egg White and Black Bean Scramble with Fresh Salsa

Fluffy egg whites scrambled with savory black beans and sautéed peppers, topped with a scoop of zesty fresh salsa and creamy avocado.

NUTRITION

340kcal
Protein
29.8g
Fat
9.1g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup Canned Black Beans (rinsed)

1/2 cup Red Bell Pepper (diced)

1/4 cup Red Onion (diced)

1 tsp Extra Virgin Olive Oil

1/4 cup Fresh Salsa

20 grams Avocado (diced)

1/4 tsp Ground Cumin

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and bell pepper, sautéing until the vegetables are tender and slightly caramelized.

  • 3

    Stir in the black beans and ground cumin, heating through for one minute.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently until they are fully set and fluffy.

  • 5

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