YOUR SOLIN GENERATED RECIPE
Plantain & Black Bean Scramble
Sautéed sweet plantains and savory black beans folded into a fluffy egg scramble, topped with a dollop of creamy Greek yogurt and fresh cilantro.
INGREDIENTS
0.5 medium yellow plantain
1 tsp avocado oil
0.5 cup red bell pepper
0.5 cup black beans
2 large eggs
0.5 cup liquid egg whites
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup nonfat Greek yogurt
1 tbsp fresh cilantro
PREPARATION
Peel the yellow plantain and dice it into small, uniform cubes.
Heat the avocado oil in a non-stick skillet over medium heat. Add the diced plantains and cook for 4-5 minutes until they are golden brown and slightly caramelized.
Add the diced red bell pepper to the skillet and sauté for another 3 minutes until softened.
Stir in the black beans (rinsed and drained) and cook for 1 minute just to warm through.
In a small bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper.
Lower the heat to medium-low and pour the egg mixture into the skillet. Gently fold the eggs with the plantain and bean mixture using a spatula until the eggs are set but still moist.
Transfer the scramble to a plate and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh chopped cilantro.