NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked brown rice

0.5 cup cooked black beans

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

1 tbsp coconut aminos

0.25 tsp extra virgin olive oil

2 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat half of the olive oil in a large non-stick skillet over medium heat.

• 2

  Add the diced onion and bell pepper to the skillet and sauté for 3 to 4 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic and cook for another 30 seconds until aromatic.

• 4

  Add the cooked brown rice and black beans to the skillet, stirring to combine them thoroughly with the vegetables.

• 5

  Pour the liquid egg whites directly into the rice and bean mixture, stirring constantly for 2 minutes until the whites are fully cooked and distributed.

• 6

  Season the mixture with coconut aminos, sea salt, and black pepper, then remove the skillet from the heat and keep warm.

• 7

  In a separate small non-stick pan, heat the remaining olive oil and fry the two whole eggs until the whites are set but the yolks remain runny.

• 8

  Divide the rice and bean mixture into a serving bowl, then top with the fried eggs, a dollop of Greek yogurt, and fresh cilantro.