Name: Mexican black bean breakfast 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 tsp extra virgin olive oil; 1/4 medium yellow onion, finely diced; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

342 calories

Protein: 26g; 30% of calories
Carbs: 22g; 26% of calories
Fat: 16g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 0 min

Heat the oil in a nonstick skillet over medium heat. Add the onion and cook for 3 minutes until softened and translucent.
While the onion cooks, whisk the eggs, egg whites, cumin, chili powder, and salt together in a small bowl until well combined.
Add the black beans to the skillet and stir to combine with the onion. Pour in the egg mixture and cook for 3 minutes, stirring gently and often, until the eggs are set but still moist. Done when set and not runny, 160°F.
Transfer the scramble to a plate and top with the fresh cilantro.

Nutrition

Ingredients

Instructions

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