Egg and Black Bean Scramble
A quick and robust scramble combining scrambled eggs with black beans, bell peppers, and spinach, seasoned with a zesty salt-free blend.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.82/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- High-Fiber
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- sauté
- quick
- healthy
- budget-friendly
- comfort food
- smoky
Ingredients
- 8 eggs (large)
- 2 can black beans (15 ounce, no-sodium, rinsed and drained)
- 3 cup spinach (packed)
- 2 bell peppers (diced)
- 0.5 yellow onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon black pepper
Instructions
- Whisk the 8 large eggs in a bowl until yolks and whites are combined.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the 1/2 yellow onion and 2 bell peppers; sauté for 3-4 minutes until softened.
- Stir in the 2 cans black beans, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring to heat the beans through.
- Push the bean and vegetable mixture to one side of the skillet. Pour the whisked eggs into the empty side. Scramble the eggs gently for 2-3 minutes until just set.
- Fold the eggs into the bean mixture, then stir in the 3 cups spinach. Cook for another 1-2 minutes until spinach is wilted.
- Serve immediately.
Notes
For quicker prep, dice the onion and bell peppers ahead of time. This scramble can be enjoyed for any meal of the day.
Nutrition (per serving)
- Calories: 409
- Protein: 27 g
- Carbohydrates: 46.1 g
- Fat: 12.3 g
- Fiber: 12 g
- Sodium: 889 mg
- Saturated Fat: 2.5 g
- Sugar: 2.6 g
- Cholesterol: 337 mg