Southwest Egg White Scramble Bowl

Tex-mex · 15 min · Beans · vegetarian, gluten-free

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Ingredients

• 1.5 cups (about 10) Egg whites
• 1 cup, rinsed Canned black beans
• 1, diced Red bell pepper
• 2 cups Baby spinach
• 1 cup, halved Grape tomatoes
• 1/2 cup Shredded pepper jack cheese
• 1 tsp Ground cumin
• 1 tbsp Olive oil

Method

1. Heat olive oil in a nonstick skillet over medium. Saute the bell pepper until softened, about 4 minutes.
2. Add the black beans and cumin and warm through, about 2 minutes.
3. Add spinach and cook until just wilted, about 1 minute.
4. Pour in the egg whites and gently scramble until set, about 3 minutes.
5. Divide into bowls, top with grape tomatoes and pepper jack cheese, and serve.
6. Let the cheese melt from residual heat before eating.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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