Name: Egg White and Black Bean Scramble with Crispy Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid Egg Whites; 0.35 cup Canned Black Beans; 100 grams Sweet Potato (cubed); 1 teaspoon Olive Oil; 2 tablespoons Salsa

Nutrition

Per serving

343 calories

Protein: 34g; 40% of calories
Carbs: 39g; 46% of calories
Fat: 6g; 15% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Peel and dice the sweet potato into small, even cubes.
Heat the olive oil in a non-stick skillet over medium-high heat, add the sweet potatoes, and cook until tender and crispy on the edges, about 8-10 minutes.
Remove the sweet potatoes from the skillet and set aside.
In the same skillet, reduce heat to medium, add the drained black beans and warm through for 1 minute.
Pour in the liquid egg whites, scrambling gently with the black beans until fully cooked and fluffy.
Plate the scramble alongside the crispy sweet potatoes and top with salsa.

Nutrition

Ingredients

Instructions

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