Skillet Egg and Black Bean Scramble
A quick and hearty skillet scramble with eggs, black beans, bell peppers, and spinach, perfect for a high-protein and high-fiber meal.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 3.5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.01/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- High-Protein
- High-Fiber
- Low-Sodium
- Low-Sugar
Tags
- stir-fry
- quick
- healthy
- savory
- comfort food
Ingredients
- 7 eggs (large)
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, finely diced)
- 1 green bell pepper (large, finely diced)
- 2 clove garlic (minced)
- 15 ounce black beans (no salt added, drained and rinsed)
- 3 cup fresh spinach (roughly chopped)
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon black pepper
Instructions
- Crack 7 large eggs into a medium bowl and whisk until yolks and whites are fully combined.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 1/2 finely diced yellow onion and 1 large finely diced green bell pepper and cook until softened, about 5 minutes.
- Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in 1 can drained and rinsed black beans, 3 cups fresh spinach, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until spinach wilts, about 2-3 minutes.
- Pour the whisked eggs over the vegetable and bean mixture in the skillet. Cook, stirring gently occasionally, until the eggs are set but still moist, about 3-5 minutes.
- Serve immediately.
Notes
Leftovers are best when reheated gently to avoid drying out the eggs. For best results, consume promptly.
Nutrition (per serving)
- Calories: 280
- Protein: 22.8 g
- Carbohydrates: 26.5 g
- Fat: 11.8 g
- Fiber: 9.9 g
- Sodium: 135 mg
- Saturated Fat: 3.1 g
- Sugar: 3.8 g
- Cholesterol: 305 mg