NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup canned black beans

1 medium corn tortilla

0.13 whole avocado

0.25 cup non-fat Greek yogurt

0.25 cup fresh salsa

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  In a small bowl, mash the avocado with lime juice, cilantro, and a pinch of sea salt to create a creamy salsa.

• 2

  Rinse and drain the black beans, then warm them in a small saucepan over medium heat with the cumin and a splash of water.

• 3

  Heat a non-stick skillet over medium-high heat with the avocado oil.

• 4

  Whisk the liquid egg whites and pour them into the skillet, then gently crack the two whole eggs on top of the whites.

• 5

  Season the eggs with sea salt and black pepper, covering the pan for 2 minutes to ensure the whites are set while the yolks remain runny.

• 6

  Toast the corn tortilla directly over a low gas flame or in a dry pan until warm and slightly charred.

• 7

  Assemble by placing the tortilla on a plate, spreading the warm black beans on top, followed by the egg layer.

• 8

  Finish the dish with a dollop of Greek yogurt, the fresh salsa, and the prepared avocado mash.