Breakfast · Medium
Black Bean Egg Breakfast Bowl
Warm black beans with fully cooked eggs, peppers and fresh tomato, divided into four bowls.
- Protein
- 27g
- Energy
- 249 kcal
- Carbs
- 17g
- Fat
- 8g
- Time
- 22 min
- Serves
- 4
HalalVegetarian
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Ingredients
Measured for 4 servings.
- 220 gBlack Beans Cooked
- 220 gEgg
- 520 gEgg White
- 140 gTomato
- 100 gBell Pepper
- 8 mlOlive Oil
Make it
Method
Drain the cooked beans; dice pepper and tomato. Beat the whole eggs and whites together and keep the tomato aside.
Heat the measured oil in a nonstick pan. Soften pepper for 3–4 minutes and warm the beans for 2 minutes; move them to four bowls.
Lower the heat and softly scramble the eggs and whites until fully set. Divide over the beans, add fresh tomato and serve at once.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 27g
- Carbs
- 17g
- Fat
- 8g
- Energy
- 249 kcal
