My Scrambled Eggs with Black Beans
A quick, satisfying, protein-packed breakfast to fuel your day.
⏱️ 10 min🍽️ Serves 1
🔥 380 kcal💪 28g protein🍚 30g carbs🥑 18g fat🌾 8g fibreper serving
📲 Share
servings
Ingredients
- 🥚2 large eggs
- 🫘¼ cup canned black beans, rinsed and drained
- 🧅2 tbsp chopped onion
- 🫑1 tbsp chopped bell pepper
- 🫒½ tsp olive oil
- 🧀1 tbsp shredded cheddar cheese
- 🧂1 pinch salt
- 🌶️1 pinch black pepper
Pro tips
- For extra spice, add a dash of hot sauce or finely diced jalapeño with the vegetables.
- Add a spoonful of salsa or a slice of avocado on top for added flavor and healthy fats.
- Ensure your skillet is truly non-stick to prevent the eggs from sticking and make cleanup easier.
Method
- 1Whisk eggs with a pinch of salt and pepper in a small bowl until light and fluffy.
- 2Heat olive oil in a non-stick skillet over medium heat. Add chopped onion and bell pepper, sauté for 2-3 minutes until softened.
- 3Stir in the rinsed and drained black beans, cooking for another 1 minute to warm them through.
- 4Pour the whisked eggs into the skillet. Let set for 30 seconds, then gently push the cooked portions from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- 5Continue cooking and folding until the eggs are mostly set but still slightly moist.
- 6Remove from heat, sprinkle with shredded cheddar cheese, and let it melt for a minute before serving.