Scrambled Eggs with Black Bean Puree
I love a good combination of flavors and even a combination of textures that just work. Both flavor AND texture are really important (and difficult) on the pureed and soft diet phases after bariatric surgery. It’s absolutely essential to care for your new sleeve or bypass pouch well and follow those instructions…but take heart…the right marriage of flavors and textures will get you through this season.
Beans can take on such a great texture with the creamy, yet thick consistency. However, that creamy consistency is thanks to the starch content in the beans which bariatric patients have been taught to limit in their diet.
A combination of scrambled eggs AND pureed beans helps not only for texture and flavor but also for nutrition. Adding eggs increases the protein content and decreases the portion of the beans in that meal leaving you with a better ratio of protein to carbohydrate. This recipe, for example, provides an estimated 11 grams protein to 6 grams of carbohydrate. Compared to if you had 1/4 cup of black beans only…4 grams protein to 10 grams carbohydrate.
For this meal, I recommend making the black bean puree and saving it (okay for a week in the refrigerator) and then scrambling your egg as needed and warming the bean puree. You can get creative with the bean puree flavors such as Black Bean and Lime or Pureed Salsa and Beans.
If you’re embarking on the bariatric pureed diet phase – consider membership to FoodCoach.Me and have access to the pureed diet meal plan! Click here for more information.
Don’t forget to check out these 28 other Recipes for the Pureed & Soft Diet Phases! You can do this!!!
Scrambled Eggs with Black Bean Puree - Bariatric Pureed/Soft Diet
- 1 egg
- 1/8 tsp salt
- 1/8 tsp pepper
Black Bean Puree
- 1/2 cup black beans, rinsed
- 3 tbsp green enchilada sauce, divided
- 2 tbsp chicken or vegetable broth
- 1 tbsp unflavored whey protein powder
Black Bean Puree
- Place rinsed black beans in a small sauce pan over medium heat. Add enchilada sauce. Stir and heat throughout, about 2 minutes. Add chicken broth.
- Move mixture to a blender or using a hand blender, blend mixture until smooth. Move to a bowl.
- Let cool slightly and then stir in unflavored protein powder until blended in well. Cover to keep warm until egg is cooked. Refrigerate leftovers for another meal.
- Heat a non-stick skillet to medium high heat. Meanwhile in a small bowl, whisk the egg well allowing air to incorporate.
- Pour egg into heated skillet. Sprinkle with salt and pepper. Use a rubber spatula to slowly move the egg around the pan as it cooks through. When egg seems mostly cooked but still has some liquid texture, fold onto itself and remove to a plate. Top with 1 tbsp black bean puree and 1 tsp green enchilada sauce.