NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

1 cup Liquid egg whites

1 small Corn tortillas

0.5 cup Canned black beans

0.5 cup Salsa verde

0.25 cup Pico de gallo

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Warm the corn tortillas in a dry skillet over medium-high heat until soft and slightly charred on the edges.

• 2

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium heat, ensuring the surface is evenly coated.

• 4

  Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are softly set and fluffy.

• 5

  Warm the canned black beans in a small saucepan or microwave-safe bowl until heated through.

• 6

  Place the warm tortillas on a plate and spread a layer of black beans over each one.

• 7

  Divide the scrambled eggs evenly over the beans on each tortilla.

• 8

  Spoon the salsa verde over the eggs and top with the fresh pico de gallo and chopped cilantro.