Scrambled Eggs with Black Bean Puree

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

August 16, 2024

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 like this scrambled eggs with black bean puree recipe!

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. 

Scrambled Eggs with Black Bean Puree

Recipe by: Steph Wagner (Bariatric Food Coach)
Servings: 1 Serving

Ingredients

  • 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

Directions

BLACK BEAN PUREE

  1. 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.
  2. Move mixture to a blender or using a hand blender, blend mixture until smooth. Move to a bowl.
  3. 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

  1. Heat a non-stick skillet to medium high heat. Meanwhile in a small bowl, whisk the egg well allowing air to incorporate.
  2. 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.

Nutritional Info

Calories 118; Carbohydrates 6 grams; Fat 5 grams; Protein 11 grams

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

Scrambled Eggs with Black Bean Puree
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ABOUT THE AUTHOR

Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.