Ingredients:

  • 1/4 cup egg whites
  • 1 tbsp nutritional yeast
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp diced red onion
  • 1 tsp extra virgin olive oil
  • 1/4 tsp smoked paprika
  • Pinch sea salt and cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat. Add the diced red onion and red bell pepper. Sauté for 3–4 minutes until the onions are translucent and the peppers have softened slightly.
  2. Stir in the black beans and smoked paprika, cooking for another 2 minutes until the beans are heated through and smell toasted.
  3. While the vegetables cook, whisk the egg whites and nutritional yeast in a bowl until frothy.
  4. Pour the egg mixture into the skillet. Using a spatula, gently push the eggs from the edges toward the center in slow motions.
  5. When the eggs are nearly set but still look glossy, fold in the chopped baby spinach. Stir for 30–60 seconds until the spinach has just wilted into a deep emerald green.
  6. Remove from heat immediately. Drizzle with lemon juice and season with salt and black pepper.