Name: Egg White Scramble with Black Beans and Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Egg Whites; 1/2 cup canned Black Beans (rinsed); 1.4 ounces Avocado (sliced); 1 teaspoon Extra Virgin Olive Oil; 1/4 cup Pico de Gallo; 1 cup fresh Baby Spinach

Nutrition

Per serving

303 calories

Protein: 23g; 30% of calories
Carbs: 28g; 37% of calories
Fat: 11g; 33% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the pan and sauté until just wilted.
Stir in the rinsed black beans and cook for 1 minute until warmed through.
Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.
Gently scramble the egg whites with the beans and spinach until the eggs are fully set and fluffy.
Transfer the scramble to a plate and top with the sliced avocado and fresh pico de gallo.

Nutrition

Ingredients

Instructions

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