YOUR SOLIN GENERATED RECIPE
Cheesy Pinto Bean and Egg White Rice Bowl
Fluffy white rice topped with a protein-packed scramble of egg whites and pinto beans, finished with a layer of gooey melted cheese for a savory and satisfying lunch.
INGREDIENTS
0.5 cup cooked white rice
1 cup liquid egg whites
1 large egg
1 cup pinto beans
1.5 oz cheddar cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp hot sauce
PREPARATION
Warm the cooked white rice in a small microwave-safe bowl and set aside.
In a medium mixing bowl, whisk together the liquid egg whites, the whole egg, sea salt, black pepper, and garlic powder until the mixture is uniform.
Heat the olive oil in a non-stick skillet over medium heat, swirling to coat the surface.
Add the pinto beans to the skillet and sauté for 2 to 3 minutes until they are heated through and slightly softened.
Pour the egg mixture over the beans and cook, stirring gently with a silicone spatula, until the eggs are scrambled and just set.
Sprinkle the shredded cheddar cheese evenly over the egg and bean mixture, then cover the pan for 30 seconds to allow the cheese to become gooey and fully melted.
Scoop the cheesy egg and bean scramble over the warm rice base.
Top with hot sauce and serve immediately.