Power-Packed Egg and Spinach Bowl

Fluffy scrambled eggs enriched with cheddar cheese, black beans, and fresh spinach, served alongside toasted whole wheat bread and fresh avocado slices.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.82/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• sauté
• quick
• healthy
• comfort food
• savory
• kid-friendly

Ingredients

• 12 eggs (large)
• 0.25 cup milk
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon butter
• 5 ounce fresh spinach
• 15 ounce canned black beans (rinsed and drained)
• 1.5 cup shredded cheddar cheese
• 12 slice whole wheat bread
• 2 avocados (ripe, sliced)

Instructions

1. In a large bowl, whisk together eggs, milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined.
2. Melt butter in a large non-stick skillet over medium heat. Add fresh spinach and cook until wilted, about 2-3 minutes. Stir in rinsed and drained black beans.
3. Pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are mostly set but still slightly moist, about 3-5 minutes.
4. Stir in 1 cup of the shredded cheddar cheese. Cook for 1 minute more, until cheese is melted. Season with remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, or to taste.
5. Toast whole wheat bread until golden brown. Divide scrambled egg mixture among bowls. Top each serving with remaining 1/2 cup shredded cheddar cheese, if desired. Serve immediately with sliced avocado and toasted whole wheat bread on the side.

Notes

For an extra boost of protein, you can add 0.5 cup of cottage cheese or Greek yogurt to the scrambled eggs with the milk. Any cheese you have on hand will work well in this scramble.

Nutrition (per serving)

• Calories: 577
• Protein: 34 g
• Carbohydrates: 49.8 g
• Fat: 30.4 g
• Fiber: 13.7 g
• Sodium: 1104 mg
• Saturated Fat: 10.4 g
• Sugar: 3.2 g
• Cholesterol: 373 mg