This quick, spicy scramble fits in well with busy mornings. Multiply recipe and repeat cooking procedure for additional servings. With kidney beans and egg whites, this is a nutrient-packed, vegetarian breakfast!
Ingredients
Makes 1 serving
- 1 large egg plus 2 egg whites
- 1 tablespoon skim milk
- 1 tablespoon chopped green bell pepper
- 1 tablespoon shredded low-fat Cheddar cheese
- 1/4 cup canned or cooked dry-packaged pink or kidney beans, rinsed and drained Vegetable cooking spray
- 1 tablespoon salsa
- 1 tablespoon non-fat sour cream
Directions
- In a small bowl, mix egg, egg whites, milk, bell pepper, cheese and beans.
- Coat a non-stick skillet with cooking spray; place over medium heat.
- Pour egg mixture into pan. Cook and stir until egg is cooked through.
- Serve with salsa and sour cream.
