Name: Mexican black bean and egg scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup canned black beans, drained and rinsed; 1/4 cup avocado, diced; 1 tsp olive oil; 3 1/2 tbsp salsa; 1/2 tsp cumin; 1/4 tsp salt; 1/2 tsp black pepper; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

404 calories

Protein: 28g; 27% of calories
Carbs: 28g; 28% of calories
Fat: 21g; 45% of calories

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk together the whole eggs, egg whites, cumin, salt, and black pepper until well combined.
Heat the olive oil in a nonstick skillet over medium heat. Add the black beans and cook for 1 minute to warm through. Pour in the egg mixture and cook for 3 to 4 minutes, stirring gently with a spatula, until the eggs are fully set. Done when fully set, 160°F.
Transfer the scramble to a plate. Top with the salsa, diced avocado, and fresh cilantro.

Nutrition

Ingredients

Instructions

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