NUTRITION

SERVINGS

INGREDIENTS

2 whole eggs (approx 100g)

3 egg whites (approx 90g)

1/2 cup black beans (approx 130g)

1/2 cup diced red bell pepper (approx 75g)

1/4 cup diced red onion (approx 40g)

1/4 cup reduced-fat cheddar cheese, shredded (approx 28g)

1 teaspoon olive oil

Spices (cumin, chili powder, salt, pepper) to taste

PREPARATION

• 1

  Heat a non-stick skillet over medium heat and add the olive oil.

• 2

  Dice the red bell pepper and red onion. Sauté them in the skillet for 2-3 minutes until they begin to soften.

• 3

  In a bowl, whisk together the whole eggs and egg whites. Season the mixture lightly with salt, pepper, a pinch of cumin, and chili powder.

• 4

  Pour the egg mixture into the skillet with the sautéed veggies. Let it cook without stirring for about a minute until the edges start to set.

• 5

  Add the black beans evenly across the scramble, then gently stir the mixture to combine all ingredients. Cook until the eggs are mostly set.

• 6

  Sprinkle the shredded reduced-fat cheddar cheese over the scramble, allowing it to melt into the warm eggs.

• 7

  Once the cheese has melted and the eggs are fully set but still moist, remove the skillet from the heat.

• 8

  Serve immediately, optionally garnishing with a sprinkle of fresh chopped cilantro.