Name: Mexican black bean breakfast scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/2 cup canned black beans, drained and rinsed; 1/4 medium yellow onion, diced; 1.5 oz red bell pepper, diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

397 calories

Protein: 33g; 34% of calories
Carbs: 27g; 28% of calories
Fat: 17g; 38% of calories

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the onion and bell pepper and cook for 4 minutes until softened.
Stir in the black beans, cumin, and chili powder. Cook for 1 minute until the beans are warmed through and the spices are fragrant.
In a small bowl, whisk the whole eggs and egg whites with the salt. Pour the egg mixture into the skillet. Cook for 2 to 3 minutes, stirring gently with a spatula, until the eggs are set but still moist. Done when set and not runny, 160°F.
Remove from the heat and sprinkle with the fresh cilantro.

Nutrition

Ingredients

Instructions

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