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Salsa and Eggs


2 kiwis peeled and finely chopped

2 cups of low sodium canned black beans, rinsed and drained

¼ cup packed cilantro

1-2 tablespoons of fresh lime juice

4 eggs

4 egg whites

1/ cup of plain whey protein powder

¼ teaspoon of black pepper

¼ teaspoon of ground cumin

1 tablespoon of extra virgin olive oil

½ cup of plain Greek yogurt


- Combine the kiwi, beans, cilantro, and lime juice. Set aside.

- In a small bowl whisk the eggs and egg whites. Gently whisk in the protein powder, pepper, and cumin.

- Warm a large ceramic coated or cast iron skillet over medium-high heat and add the oil. Add the egg mixture. Cook for 2-3 minutes, stirring until soft curds form and the eggs are cooked through. Divide the eggs among 4 plates and top with salsa and yogurt.

From Gut Balance Revolution by Gerard E. Mullin

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