Southwest Egg White Scramble Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 15 min · Beans · vegetarian, gluten-free
376 cal
28g protein
30g carbs
16g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Heat olive oil in a nonstick skillet over medium. Saute the bell pepper until softened, about 4 minutes.
- Add the black beans and cumin and warm through, about 2 minutes.
- Add spinach and cook until just wilted, about 1 minute.
- Pour in the egg whites and gently scramble until set, about 3 minutes.
- Divide into bowls, top with grape tomatoes and pepper jack cheese, and serve.
- Let the cheese melt from residual heat before eating.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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