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Salsa Scrambled Eggs

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Course Breakfast
Servings 3
Calories 300 kcal

Ingredients
  

  • 3 green onions
  • 1 medium red or green bell pepper
  • 1 medium clove garlic
  • 2 oz low-fat cheddar cheese
  • 15 ½ oz (1 can) black beans, no salt added
  • 1 tsp canola oil
  • 4 large eggs
  • ½ tsp ground cumin, divided
  • ¼ tsp ground black pepper
  • non-stick cooking spray
  • ¼ cup salsa

Instructions
 

  • Dice bell pepper and green onions. Peel and mince garlic.
  • Grate cheese if not already shredded.
  • In a colander, drain and rinse beans.
  • In a medium skillet over medium heat, heat oil. 
  • Add beans, green onions, bell pepper, salsa and garlic. Cook until peppers are soft. About 3 minutes. 
  • Add ground cumin and black pepper. 
  • In a small bowl crack eggs and beat lightly with a fork.  Stir in cheese.
  • Pour eggs into skillet with vegetable mix, heat at medium-low. Cook, stirring occasionally, until eggs are as firm as you like, about 3-5 minutes. 
  • Serve hot with nonfat plain yogurt, cilantro, and/or salsa.

Notes

Optional Ingredients:
  • Plain Greek Yogurt
  • Fresh Cilantro
Chef's Notes: Plain Greek yogurt is an excellent substitution for sour cream. Low fat Greek yogurt is lower in calories and fat and higher in protein than full-fat sour cream.

Nutrition

Serving: 308gCalories: 300kcalCarbohydrates: 30gProtein: 22gFat: 9gSaturated Fat: 2.5gCholesterol: 235mgSodium: 600mgPotassium: 632mgFiber: 12gSugar: 3gCalcium: 150mgIron: 3mg
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