Skinny 3-Veg Scrambled Eggs
Salsa, peppers, and healthy black beans make this one of our favorite breakfast dishes!
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 284 |
| Fat | 8g (25% calories from fat) |
| Cholesterol | 359mg |
| Sodium | 1182mg |
| Carbohydrates | 27g |
| Dietary Fiber | 7g |
| Protein | 23g |