This easy quick and nutritious breakfast will become a staple in your household.
Servings: 8 cups
- 1 15-ounce can low-sodium black beans
- 1 Bell pepper
- 1 cup Broccoli
- 4 Whole eggs
- 8 Egg whites
- 2 teaspoons Vegetable oil
- 8 slices whole wheat bread
- 3/4 cup Part-skim Mozzarella cheese
- 1 avocado
- 1 large tomato
Pour the beans into a saucepan and cook over medium-low heat until heated through.
When the beans are hot, add vegetables to the beans and cook until softened, about 3 to 5 minutes.
In a bowl, combine whole eggs and egg whites and whisk together.
Heat the vegetable oil in a skillet over medium heat.
Pour eggs into the heated skillet and stir so the eggs do not stick. Scramble until eggs are cooked, about 3 minutes. Add beans and vegetables to skillet with the eggs. Stir to mix.
Serve with whole wheat toast and top with cheese, avocado, tomato, and salsa.
Serving size: 1cup
Total calories: 290
Total fat: 10 g
Saturated fat: 3 g
Carbohydrates: 31 g
Protein: 19 g
Sodium: 330 mg
Calories: 290kcal | Carbohydrates: 31g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Sodium: 330mg | Fiber: 10g