Name: Mexican egg white scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 8 large egg whites; 3 1/2 tbsp canned black beans, drained and rinsed; 3 1/2 tbsp salsa; 1/4 medium yellow onion, diced; 1 jalapeno, seeded and minced; 1/4 tsp salt; 4 olive oil cooking sprays; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

237 calories

Protein: 32g; 56% of calories
Carbs: 22g; 38% of calories
Fat: 2g; 7% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

Place a nonstick skillet over medium heat and coat with cooking spray. Add the onion and jalapeno, then cook for 3 to 4 minutes until the onion is translucent and softened.
Add the black beans to the skillet. Pour in the egg whites and season with salt. Cook, stirring gently and constantly, for 3 to 4 minutes until the eggs are set and cooked through. Done when set and opaque, 160°F.
Remove the skillet from the heat. Top the scramble with salsa and cilantro.

Nutrition

Ingredients

Instructions

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