NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

0.5 cup canned black beans

1 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup red onion

0.25 whole avocado

2 tbsp fresh salsa

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs, liquid egg whites, cottage cheese, chili powder, sea salt, and black pepper until well combined.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 3

  Add the diced red onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender and fragrant.

• 4

  Stir in the rinsed black beans and cook for another minute until heated through.

• 5

  Pour the egg and cottage cheese mixture into the skillet with the vegetables and beans.

• 6

  Use a spatula to gently scramble the eggs, cooking for 3 to 5 minutes until the eggs are set but still moist from the cottage cheese.

• 7

  Transfer the scramble to a plate and top with sliced avocado, fresh salsa, and chopped cilantro.