Egg White Huevos Rancheros
Author: Danielle Greco
Recipe type: Breakfast
Cuisine: Egg White Huevos Rancheros
Prep time:
Cook time:
Total time:
Serves: 1
- ½ cup egg whites
- 3 tbsp olive oil
- 1 cup cherry tomatoes, sliced
- 4 asparagus sprigs, cut into 1 inch pieces
- ½ black beans
- 1 egg, fried
- ½ avocado, sliced
- ⅛ cup feta cheese
- 1 tbsp scallions, finely diced
- Handfull cilantro, roughly chopped
- Dollop of greek yogurt or sour cream
- Pinch of salt and pepper
- Sprinkle of cayenne pepper (optional)
- In a medium skillet over medium heat, add 1 tablespoon of olive oil. Add egg whites. Cook for a few minutes and flip.
- In another medium skillet over medium heat, add 1 tablespoon of olive oil. Start by sautéing the cherry tomatoes and asparagus. Add a pinch of salt and pepper. Cook for a few minutes until golden brown. Add black beans to warm slightly.
- Transfer the tomatoes, asparagus and black beans to your skillet with the egg whites.
- Add another tablespoon of olive oil to the pan and cook egg to your liking. Add a pinch of salt and pepper to the egg.
- Once the egg is cooked, transfer it to the skillet with the egg whites and veggies.
- Top with avocado, feta cheese, scallions and cilantro on top. Add a dollop of greek yogurt and a sprinkle of cayenne pepper.
Recipe by Fig & Thyme at https://www.figandthyme.com/egg-white-huevos-rancheros/
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