Name: Southwestern Eggs with Black Beans and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Liquid egg whites; 0.5 cup Black beans; 0.25 whole Avocado; 1 tsp Extra virgin olive oil; 0.25 cup Non-fat Greek yogurt; 0.25 cup Chunky salsa; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 1 tbsp Fresh cilantro

Southwestern Eggs with Black Beans and Avocado

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

YOUR SOLIN GENERATED RECIPE

Southwestern Eggs with Black Beans and Avocado

Pan-scrambled eggs and egg whites folded with earthy black beans and topped with creamy avocado and zesty salsa for a vibrant, satisfying meal.

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NUTRITION

Protein

48.1g

Fat

27.8g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

0.5 cup Black beans

0.25 whole Avocado

1 tsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

0.25 cup Chunky salsa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

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PREPARATION

1
Rinse and drain the black beans thoroughly.
2
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and ground cumin until well combined.
3
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
4
Add the black beans to the skillet and sauté for 1-2 minutes until they are heated through.
5
Pour the egg mixture into the skillet with the beans and cook, stirring gently with a spatula, until the eggs are just set and fluffy.
6
Transfer the scramble to a plate and top with the sliced avocado, non-fat Greek yogurt, chunky salsa, and fresh cilantro.