Skinny 3-Veg Scrambled Eggs

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Skinny 3-Veg Scrambled Eggs
Prep Time
5 mins
Cook Time
10 mins
Yield
4 servings
Recipe by: Chef Candice Kumai

Salsa, peppers, and healthy black beans make this one of our favorite breakfast dishes!

Ingredients

  • 6 large Eggland's Best eggs
  • 6 large Eggland's Best egg whites
  • 1/2 cup salsa
  • 1 teaspoon salt
  • teaspoon black pepper
  • 1 cup roasted red peppers, drained and chopped
  • 1 cup spinach, chopped
  • 1 can black beans, rinsed and drained
  • 1 cup zucchini, chopped
  • 1 teaspoon ground cumin
  • 4 toasted English muffin halves, whole wheat

Nutrition

Serving Size
1 Serving
Calories
284
Fat
8g (25% calories from fat)
Cholesterol
359mg
Sodium
1182mg
Carbohydrates
27g
Dietary Fiber
7g
Protein
23g
Preparation

Whisk whole eggs, egg whites, salsa, salt and pepper in medium bowl. Stir in roasted peppers, spinach, and beans. Set aside.

Heat medium nonstick skillet over medium heat. Lightly coat with cooking spray. Add zucchini and cumin, stirring, until softened, 2 minutes. Pour in egg mixture; gently stir until eggs are cooked to your liking. 

Serve over English muffins.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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