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: $2.98/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• sauté
• quick
• healthy
• budget-friendly
• savory
• comfort food

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

1. Whisk the 8 large eggs in a bowl until yolks and whites are combined.
2. 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.
3. 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.
4. 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.
5. Fold the eggs into the bean mixture, then stir in the 3 cups spinach. Cook for another 1-2 minutes until spinach is wilted.
6. 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: 295
• Protein: 21.8 g
• Carbohydrates: 29.5 g
• Fat: 10.5 g
• Fiber: 9.5 g
• Sodium: 85 mg
• Saturated Fat: 2.5 g
• Sugar: 3.2 g
• Cholesterol: 300 mg