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Scrambled Eggs with Black Bean Puree - Bariatric Pureed/Soft Diet

Course: Breakfast, Main Dish
Cuisine: Mexican, Stove Top
Servings: 1 serving
Calories: 118kcal
Author: Steph Wagner


Scrambled Egg

  • 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.

Scrambled Egg

  • 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.


Serving: 1recipe | Calories: 118kcal | Carbohydrates: 6g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 780mg | Potassium: 467mg | Fiber: 8g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 4mg