NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.75 cup egg whites

0.25 cup black beans

1 small corn tortilla

1 tsp avocado oil

0.25 cup red bell pepper

0.25 cup red onion

1 tbsp nutritional yeast

1 tbsp non-fat Greek yogurt

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Chop the corn tortilla into small bite-sized squares and finely dice the red bell pepper and red onion.

• 2

  In a small bowl, whisk together the large egg, egg whites, nutritional yeast, sea salt, black pepper, and garlic powder until well combined.

• 3

  Heat the avocado oil in a non-stick skillet over medium heat and add the tortilla pieces, sautéing until they are slightly crisp and golden.

• 4

  Add the diced bell pepper and onion to the skillet, cooking for 2-3 minutes until the vegetables have softened.

• 5

  Stir in the rinsed black beans and cook for 1 minute until warmed through.

• 6

  Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set but still moist.

• 7

  Transfer the scramble to a plate and top with a dollop of Greek yogurt and fresh cilantro before serving.