Quick Mexican Egg Scramble with Black Beans and Avocado
A speedy and protein-rich scramble featuring eggs, black beans, cheese, and a touch of Mexican flavor, topped with creamy avocado.
Ingredients
- Red onion, finely diced20 g
- Bell pepper (any color), finely diced20 g
- Shredded cheddar cheese30 g
- Bell pepper (any color), finely diced20 g
- Olive oil5 ml
- Salt0.5 g
- Black pepper0.2 g
- Whole eggs112 g
- Egg whites90 ml
- Canned black beans, rinsed and drained80 g
- Ground cumin1 g
- Chili powder1 g
- Avocado, diced50 g
- Salsa30 g
Instructions
- 1Step 1
Heat olive oil in a non-stick skillet over medium heat.
- 2Step 2
Add diced red onion and bell pepper and cook for 3-4 minutes until softened.
- 3Step 3
While vegetables cook, whisk together whole eggs and egg whites in a bowl with salt, pepper, cumin, and chili powder.
- 4Step 4
Add the rinsed black beans to the skillet and cook for 1-2 minutes to heat through.
- 5Step 5
Pour the egg mixture into the skillet with the vegetables and beans.
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