Ingredients

• Black Beans (cooked and rinsed)
• Salsa (your preference)
• Cumin (optional)
• Baby Spinach (chopped)
• Sea Salt & Black Pepper 
• Extra Virgin Olive Oil
• Egg Whites

Directions

1. Add the black beans, salsa, and cumin to a pot over medium. Cook for three to five minutes or until the salsa is simmering and the black beans have warmed through. Add the spinach and cook until wilted. If the sauce becomes too thick add a splash of water. Season with salt and pepper and set aside.
2. Heat the oil in a non-stick pan over medium heat. Season the egg whites with salt and pepper then pour into the pan and cook until almost set. Place the black beans on one half of the omelet and fold the other half over top. Remove from heat and enjoy!

Nutritional Info

• Calories: 230
• Carbs: 27g
• Fat: 3g
• Protein: 22g

Notes:

Leftovers

• Refrigerate in an airtight container for up to three days.

Additional toppings

• Add red pepper flakes, cilantro, lime juice, or taco seasoning to the black beans.
• Shredded or feta cheese, avocado slices, hot sauce, or more salsa.
• Use another leafy green, like kale or arugula.

Ingredients

• Extra Virgin Olive Oil
• Egg (whisked)
• Sea Salt & Black Pepper
• Baby Spinach
• Brown Rice Tortilla Tomato (chopped)
• Mozzarella Cheese (shredded)

Directions

1. Heat a medium-sized skillet over medium-low heat. Add the oil and once hot, add the eggs. Cook, stirring occasionally until fluffy and cooked through. Season with salt and pepper. Remove and set aside.
2. In the same skillet, over low heat, add the spinach and cook until wilted, about two minutes. Remove and set aside with the eggs. Squeeze out excess water from the spinach.
3. In the same skillet over medium heat, add the tortilla, and then add the spinach, eggs, tomato, and mozzarella to one side of the tortilla. Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!

Nutritional Info

• Calories: 440
• Carbs: 31g
• Fat: 22g
• Protein: 25g

Notes:

Substitutes

• Use a dairy-free cheese.
  

Additional toppings

• Add pitted olives and/or chopped parsley.
  

Ingredients

• Egg
• Avocado Oil
• Everything Bagel Seasoning 
• Arugula
• Gluten-Free Bagel (sliced in half, toasted)
• Avocado

Directions

1. Crack the eggs into a bowl and whisk well.
   
2. Heat a skillet over medium-low heat and once hot, add the oil. Add the eggs to the pan and move them around with a spatula continuously. Keep pushing the eggs around the skillet until fluffy, about three to four minutes, depending on preference. Season with everything bagel seasoning.
3.  Layer the arugula over the bottom half of the bagel and top with avocado and then the egg. Place the other half of the bagel on top. Slice and enjoy!

Nutritional Info

• Calories: 675
• Carbs: 76g
• Fat: 33g
• Protein: 20g

Notes:

Additional toppings

• Add sliced tomato and/or a slice of cheese.