YOUR SOLIN GENERATED RECIPE
Savory One-Pan Eggs with Roasted Vegetables
High-heat sautéed peppers and protein-packed black beans are scrambled with fluffy eggs and finished with creamy avocado for a savory, satisfying morning meal.
INGREDIENTS
1 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup red onion
0.5 cup black beans
3 large eggs
0.5 cup liquid egg whites
1 cup baby spinach
0.5 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced bell peppers and red onions, sautéing for 5 minutes until they develop a slight char.
Stir in the black beans and baby spinach, cooking until the spinach is just wilted.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder.
Reduce heat to medium and pour the egg mixture into the pan with the vegetables.
Gently fold the eggs with a spatula until they are just set and fluffy.
Transfer to a plate and top with the sliced avocado before serving.