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Mexican Scrambled Eggs
Breakfast just got a healthy makeover with this delicious recipe!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
1
servings
Calories:
508
kcal
Equipment
1 medium skillet
Ingredients
4
large
egg whites
½
cup
black beans
(no sugar added if canned)
½
cup
onion
(chopped - red onion is the tastiest)
½
medium
avocado
2
tbsp.
salsa
(no sugar added)
1
tbsp.
olive oil
(or coconut oil)
US Customary
-
Metric
Instructions
Gather all your ingredients.
Sauté your onions in the oil in a non-stick pan.
Add your eggs and scramble/cook.
Once the eggs are nearly cooked, stir in your beans and cook just long enough to heat them up.
Transfer to a plate and top with salsa tomatoes, avocado, and fresh herbs such as cilantro or parsley.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
entire recipe
|
Calories:
508
kcal
|
Carbohydrates:
40
g
|
Protein:
25
g
|
Fat:
30
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
20
g
|
Sodium:
440
mg
|
Potassium:
1207
mg
|
Fiber:
16
g
|
Sugar:
6
g
|
Vitamin A:
307
IU
|
Vitamin C:
17
mg
|
Calcium:
72
mg
|
Iron:
3
mg