YOUR SOLIN GENERATED RECIPE
High-Protein Savory Egg and Bean Plate
Pan-seared eggs scrambled with wilted spinach and served over a savory bed of seasoned black beans with a dollop of creamy Greek yogurt.
INGREDIENTS
3 large eggs
0.25 cup liquid egg whites
0.75 cup black beans
0.25 cup nonfat Greek yogurt
1 cup baby spinach
1 tsp extra virgin olive oil
2 tbsp fresh salsa
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp ground cumin
PREPARATION
Drain and rinse the black beans, then place them in a small saucepan over medium heat.
Season the beans with garlic powder, cumin, and half the sea salt, stirring until warmed through.
In a non-stick skillet, heat the olive oil over medium-low heat and add the baby spinach until just wilted.
Whisk the whole eggs and egg whites together in a bowl with the remaining salt and pepper.
Pour the egg mixture into the skillet with the spinach and scramble gently until set but still moist.
Plate the seasoned beans, top with the scrambled eggs and spinach, and finish with a dollop of Greek yogurt and fresh salsa.