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 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