Savory Southwestern Egg White and Black Bean Veggie Skillet
A warm, high-volume scramble packed with egg whites, black beans, edamame, and sauteed vegetables topped with fresh salsa.
Prep
5 min
Cook
8 min
Total
13 min
Makes
1 serving
Created together. Shared with you.
Made by Angela + Lila
Angela created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
8 min
Total
13 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
For meal prep, sauté the vegetables, edamame, and black beans ahead of time, then add egg whites right before serving.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat 0
- 01
Heat 0
Heat 0.5 tsp olive oil in a 10-inch (25cm) non-stick skillet over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add 100g sliced zucchini and 50g white…
Add 100g sliced zucchini and 50g white mushrooms to the skillet and sauté for 4 to 5 minutes until tender and lightly browned.
Look for: tender and lightly browned
Tap card to mark done - 03
Stir in 50g shelled edamame
Stir in 50g shelled edamame, 50g rinsed black beans, and 50g fresh baby spinach, cooking for 1 to 2 minutes until the spinach is fully wilted.
Look for: the spinach is fully wilted
Tap card to mark done - 04
Pour 150g liquid egg whites evenly over…
Pour 150g liquid egg whites evenly over the vegetables in the pan.
Tap card to mark done - 05
Reduce heat to medium-low and gently stir…
Reduce heat to medium-low and gently stir with a silicone spatula for 2 to 3 minutes until the egg whites are fully set and soft scrambles form.
Look for: the egg whites are fully set and soft scrambles form
Tap card to mark done - 06
Remove skillet from heat and transfer the…
Remove skillet from heat and transfer the scramble to a serving bowl.
Tap card to mark done - 07
Spoon 30g salsa evenly over the scramble…
Spoon 30g salsa evenly over the scramble before serving warm.
Tap card to mark done
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