Name: Ranchero Baked Eggs with Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 0.5 cup canned black beans; 0.5 cup chunky salsa; 0.25 cup red bell pepper; 0.25 cup red onion; 1 tsp olive oil; 1 oz nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Ranchero Baked Eggs with Salsa

Protein-packed eggs and egg whites baked in a zesty tomato salsa with hearty black beans, finished with a dollop of creamy Greek yogurt and fresh cilantro.

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NUTRITION

Protein

45.0g

Fat

16.8g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.5 cup canned black beans

0.5 cup chunky salsa

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

1 oz nonfat Greek yogurt

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
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small oven-safe skillet over medium heat and sauté the red onion and bell pepper until softened.
3
Stir in the black beans, chunky salsa, and ground cumin, allowing the mixture to simmer for 2 minutes.
4
Use a spoon to create small wells in the salsa mixture, then pour the egg whites into the skillet and crack the whole eggs into the wells.
5
Season the eggs with sea salt and black pepper.
6
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
7
Remove from the oven and top with a dollop of nonfat Greek yogurt and fresh cilantro before serving.