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ITCA WIC
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Breakfast Bowl with Beans, Eggs and Avocado

Beans are a wonderful source of fiber and iron The protein and fat in eggs, help the feeling of fullness last because it helps stabilize blood sugar Spinach and kale have calcium & iron Tomato has vitamin C Avocado is a healthy, filling source of fat that also helps keep blood sugar stable Top with your favorite spice mixes, salsa, or hot sauce Try other types of beans, wheat berries, rice, lentils, amaranth or quinoa Add other vegetables or squash like sweet peppers, zucchini or summer squash Breakfast Bowl with Beans, Eggs and Avocado
Servings: 2

Ingredients

  • 1 C cooked tepary beans with broth
  • 3 eggs or 5 egg whites
  • 1/4 C chopped onions
  • 2 handfuls washed greens spinach, kale, or mixed
  • 1 tsp oil olive or vegetable
  • 1 small avocado sliced
  • 1 small fresh tomato chopped
  • 1 tsp chopped fresh cilantro

Instructions

  • Heat tepary beans with their broth until warm
  • Heat oil in a wide skillet
  • Add onion and stir fry until light brown, ~5-10 min
  • Add greens to onion and cook briefly until greens are almost fully wilted
  • Add eggs to skillet and scramble with the greens

Notes

Divide scrambled eggs and greens into two bowls
Add an equal amount of beans on top of the egg mixture in each bowl
Top bowls with half of each chopped tomato, avocado slices and cilantro
Beans are a wonderful source of fiber and iron